Grilled Seer Fish with Roasted Vegetables and Whole Grain Mustard Sauce
30 minutes
1322 reads
About Grilled Seer Fish with Roasted Vegetables and Whole Grain Mustard Sauce
Indulge in the exquisite flavors of perfectly pan-seared seer fish, paired with vibrant roasted vegetables and a tangy whole-grain mustard sauce. This recipe transforms a simple weeknight meal into a restaurant-worthy experience you'll crave.The seer fish, prized for its firm texture and delicate flavor, develops a beautiful golden crust while searing. A medley of colorful roasted vegetables adds a delightful contrast in both taste and texture, creating a visually stunning dish.The finishing touch? A drizzle of zesty whole-grain mustard sauce that ties all the elements together. This harmonious blend of flavors is sure to impress, whether you're celebrating a special occasion or simply enjoying a delicious weeknight dinner.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Seer Fish
- 2 Seer Fish Steaks
- 1/2 tsp Pepper black
- 1/2 tsp Salt pink
- 1 tsp Herbs mixed
For the Roasted Vegetables
- 1 head Broccoli cut into florets
- 1 each Bell Peppers chopped, red
- 1 each Bell Peppers chopped, yellow
- 2 clove Garlic minced
- 1/4 cup Olives chopped
- 2 tbsp Grain Mustard whole
- 1/2 cup Water
Instructions
- Pat the seer fish steaks dry with paper towels. This helps create a beautiful sear.
- Season both sides of the fish steaks with pink salt, black pepper, and mixed herbs.
- Heat a grill pan over medium-high heat. Lightly oil the pan to prevent sticking.
- Grill the seer fish steaks for 3-4 minutes per side, or until cooked through and flaky. Do not overcrowd the pan.
- While the fish is grilling, prepare the roasted vegetables. Preheat your oven to 400°F (200°C).
- In a large bowl, toss the broccoli florets, chopped red and yellow bell peppers, minced garlic, and chopped olives with a drizzle of olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender and slightly charred.
- In a small saucepan, combine the whole grain mustard and water. Bring to a simmer over medium heat, stirring occasionally.
- To plate, arrange the roasted vegetables on a serving platter. Top with the grilled seer fish steaks. Drizzle generously with the whole grain mustard sauce.
Recipe Notes
Good To Know
- For an extra depth of flavor, marinate the seer fish in a mixture of lemon juice, crushed garlic, and a touch of wholegrain mustard for 20-30 minutes before grilling.
- If you prefer a smokier edge, grill the veggies alongside the fish on high heat to get visible char marks.
- To make the dish dairy-free, prepare the mustard sauce with olive oil and a splash of white wine or vegetable broth instead of cream or butter.
- If you prefer a creamier sauce, whisk a spoonful of Greek yogurt or crème fraîche into the wholegrain mustard sauce just before serving.
- To achieve perfectly roasted veggies with a slight char, spread them in a single layer on a preheated baking tray and broil for the last 2-3 minutes after roasting.
- For a Mediterranean twist, toss in a handful of capers or a splash of white wine into the veggie medley while cooking.
- To achieve perfectly crisp-tender vegetables, blanch the broccoli florets for 1 minute in boiling water before adding them to the grill or sauté pan.
Expert Tips
- Seer fish can be delicate, so avoid overcooking. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
- Don't overcrowd the grill or pan when cooking the vegetables. This will ensure they cook evenly and develop a nice char.
- For a more intense mustard flavor, use Dijon mustard in the sauce.
Storage Instructions
- Store leftover grilled seer fish and vegetables separately in airtight containers in the refrigerator for up to 3 days. Gently reheat in a pan or oven, being careful not to overcook.
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Recipe Nutrition
Calories: 144kcalCarbohydrates: 23gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 1114mgPotassium: 1014mgFiber: 9gSugar: 6gVitamin A: 2009IUVitamin C: 274mgCalcium: 171mgIron: 3mg
Arijit Choudhury
Articles: 2
5 Comments
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What a flavorful dish! Thanks for sharing.
Such a delicious dish! Thank you.
This is so inspiring! Can’t wait to cook it.
This looks amazing! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.