Spy Fish And Seafood With Orange Dill Sauce Recipes

MY SECRET DILL SAUCE FOR FISH AND SEAFOOD

Steps:

• Combine mayonnaise with dill pickle and green onions.
• Stir in dill weed, celery salt, Worcestershire sauce and lemon juice.
• Cover and refrigerate at least 3 to 4 hours for flavors to blend.
• Preparation time does not include chill time.

SPY FISH AND SEAFOOD WITH ORANGE DILL SAUCE

Steps:

• Preheat oven to 450F with racks in top and bottom thirds. Butter 2 large baking sheets.
• In a large dry skillet over medium heat, toast Panko crumbs, stirring for about 3 minutes or until golden brown. Transfer to a bowl; let cool.
• Rinse fish, shrimp and scallops; pat dry. Cut fish into 3 x 1-inch strips. Trim off any excesss muscle from the scallops.
• In a shallow bowl, whisk egg with 2 tablespoons of the milk.
• Stir 1/2 teaspoons salt and 1/4 teaspoons pepper into the crumbs.
• Working in batches, add about 5 pieces of fish and scallops first into egg mixture, add to crumbs and toss to coat. Shake off excess crumbs; place on 1st baking sheet. Repeat with shrimp, placing on second sheet. Discard excess egg and crumbs.
• Bake fish and scallops on top rack for 3 minutes; move to lower rack and place shrimp on top rack. Continue baking for about 5 minutes or until crisp and fish and seafood are firm and opaque.
• Meanwhile, in a small aucepan, whisk flour and 1/4 teaspoons each salt and pepper into remaining milk. Cook over medium heat, whisking constantly for about 5 minutes or until thickened.
• Remove from heat; whisk in zest and juice, dill and mustard. Serve immediately on the side with fish and seafood for dipping.