Braised Fish

Fish

• Tilapia (delicate)
• Halibut (delicate)
• Red Snapper (medium firm)
• Swordfish, marlin (very firm)
  
• Salmon (tandoori version)

Sauces

• Mustard Sauce: 1/4c dijon mustard, 1/2c white wine, 2 tbsp Pernod, water
• Tandoori Sauce: dijon mustard, white wine, water, tandoori spice
• Peanut Sauce: peanut butter, lemon juice, lime juice, white wine, sugar, soy sauce, tabasco
  

Condiments

• roasted red onions and roasted cherry tomatoes
• sauteed mushrooms and a few roasted cherry tomatoes
• roasted red peppers and capers
• stir fry of: leeks, yellow beans, zucchini, broccoli, red pepper, almonds, thyme, olive oil, rice vinegar

Preparation

• Prepare condiment.
• Sauted fish on one side, in butter, until browned. Pour mustard mixture over fish and cover. Steam until cooked through.