Saucy Mama Pecan Crusted Grouper with Lemon Tarragon Mustard Sauce
February 27, 2012
I’m so very excited to share my first Giveaway Contest! Recently I received a box of assorted mustards from Saucy Mama and a request to create a healthy recipe using one of their mustards. My recipe will be entered into their Skinny Mama Cooking with Mustard Contest. Along with my sharing my recipe with you, Skinny Mama has offered to send my winner a sample of the three of their delicious mustards!!
The basis of the contest is to create a healthy, diet friendly recipe. While I don’t follow a particular diet, I do eat healthy and enjoy various vegetarian dishes as well as gluten free. When faced with keeping recipes healthy and light, flavor plays an important part in making sure the recipe will taste amazing so you don’t feel like you’re sacrificing eating well for eating healthy! And I so do like that!!!
Through experimenting with Saucy Mama Mustards it really opened my mind to all the possibilities just adding a touch of flavored mustards (just 10 calories a teaspoon and all natural) to my dishes can brighten them up significantly. Saucy Mama has flavors such as Tarragon Lemon, Dijon, Champagne Honey, Chipotle and Smoky Garlic. Can you just imagine the possibilities?? For me, the possibilities have been many! I’ve narrowed it down to two recipes that will be entered in the contest.
One of the best and easiest ways to incorporate flavor and cut back on fat is to coat meat, lamb, chicken or fish in flavored mustard. That first layer of flavor really packs a wonderful taste of hmmm…something so good is going on here in this bite! So my first entre is Saucy Mama Pecan Crusted Grouper with a Lemon Tarragon Mustard Sauce.
When I’m dining out, I love the nut crusted fish and have had some difficulty in recreating them at home as the nuts would end up either falling off the fish or burning. After several attempts, I’ve pulled together a method that works well. By incorporating the chopped nuts with flour, dipping the fish in egg first, then the flour/nut mixture, the crust will adhere and cook just right. And now by whisking in a teaspoon of Saucy Mama Lemon Tarragon Mustard into the egg I’ve added another dimension of flavor and taste; truly delicious! And, as an important side note, my taste testers did not feel the fish tasted like mustard!!
To be entered in my Giveaway Contest, please leave me a comment about this recipe and your thoughts on these products, follow me on Twitter and/or subscribe to my post. Saucy Mama will be sending the winner their products directly and unfortunately will only ship within the US. I know so many of you live outside of the US and I so value your “friendship”, in fact everyone of you are winners to me and so very special to me 🙂
Voting will begin on 2/29 and I will post the link at that time along with my second submission.
Pecan Crusted Grouper with a Lemon Tarragon Mustard Sauce
4 grouper fillets or your choice of fish, such as mahi mahi, flounder, tilapia or sea bass
2 cups all purpose flour
1/2 teaspoon Kosher Salt
1/4 teaspoon freshly ground black pepper
1 cup ground pecans
1 egg or 2 egg whites
1 teaspoon Saucy Mama Lemon Tarragon Mustard
2 tablespoons milk (1% milk was calculated for Weight Watchers Points)
Olive oil for sautéing
Tarragon Mustard Sauce
1/2 cup mayo
1 tablespoon Saucy Mama Lemon Tarragon Mustard
1 teaspoon Sricha Sauce
1 teaspoon freshly squeezed lemon juice
Kosher salt and pepper to taste
Prepare the Tarragon Mustard Sauce and refrigerate until needed.
If using a thick fish such as the grouper, mahi mahi or sea bass, preheat the oven to 375 degrees. Prepare a breading station, combining one cup of the flour with salt and pepper in the first plate. In the second, combine the egg with the Saucy Mama Lemon Tarragon Mustard and milk, whisking well to combine. In the third, combine the pecans with the remaining 1 cup of flour. Dip the fish first into the flour, then the egg wash and last in the flour/pecan mix.
Heat the oil in a large skillet and add the fish. Saute until golden about 1-2 minutes per side. Thinner fish will be completely cooked; thicker fish should be placed in the oven for about 5 minutes until cooked through. I like to place the fish on a baking sheet lined with a rack to allow the fish to finish cooking crispy. Serve immediately with the Tarragon Mustard Sauce. Makes 4 servings.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.