Tuesday, February 28, 2012

Saucy Mama Tarragon Citrus Mustard Halibut


Last month I heard about a Saucy Mama Mustard recipe contest. The gist of the contest is to create an original recipe using one of Saucy Mama's mustards that adheres to the guidelines of any popular diet plan. The first fifty bloggers to enter the contest were awarded a Blogger Kit that included six full-sized portions of Saucy Mama mustard (Tarragon Lemon, Dijon, Champagne Honey, Chipotle, Smoky Garlic, and Suzie's Yellow). The winner receives a spa package. Oh yes.

I am all about the mustard, so this contest was a fun way to acquire some new mustard flavors and play around with healthy recipes. Contestants are allowed to enter as many recipes as we want to, but judging is done online by people we competitors send to the voting site. Since I don't do FB and because of my low numbers of actual blog readers (I like to think that my readers are more about quality than quantity. Yes, that means YOU!), I am entering just one recipe. If you like what you see, please think about going to the Saucy Mama site and voting for my entree. Voting starts on Wednesday, February 29 and ends Wednesday, March 7, 2012.

Enjoy the recipe and thanks for voting!

Diet plan: low calorie. One serving is less than 400 calories.  The marinade is fantastic on chicken and pork, as well as fish.

Tarragon Citrus Mustard Halibut with Arugula-Fennel-Orange Salad
Serves 2

For the halibut:
2 tablespoons fresh squeezed orange juice
1 tablespoon Saucy Mama Tarragon Lemon Mustard
Zest from 1 orange
1/2 teaspoon fresh cracked pepper
2 (5 - 6 ounce) halibut fillets

Mix together orange juice, mustard, zest, and pepper. Set aside 2 teaspoons of the marinade. Combine remaining marinade and halibut in shallow dish and refrigerate 1 hour.

Preheat grill pan over high heat; coat with cooking spray or vegetable oil. Place fish on grill until flaky but not overcooked; about 4 minutes each side. Brush top with reserved marinade during final 2 minutes cooking. 

For the salad:
4 cups arugula, chopped
1 fennel bulb, sliced very thin and a few fronds reserved
1 seedless orange, sectioned
7 red radishes, sliced thin
2 tablespoons chiffonade of fresh tarragon

For the vinaigrette:
1 tablespoon fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
1 tablespoon Saucy Mama Tarragon Lemon Mustard
2 teaspoon shallot, finely minced
1 teaspoon honey
1 1/2 tablespoons olive oil
Salt and pepper

Whisk together lemon, orange, mustard, shallot, and honey. Slowly whisk in olive oil until vinaigrette is emulsified. Season with salt and pepper.

Toss salad ingredients together and dress with the vinaigrette; serve immediately.

Garnish with fresh tarragon and fennel root fronds.

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