Spy Fish and Seafood With Orange Dill Sauce

Submitted by Chef mariajane

"A crispy coating and a zippy sauce make for a fun fish and seafood meal."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 1⁄4 cups panko breadcrumbs or 1 1/4 cups corn flakes, crumbs
• 8 ounces skinless white fish fillets
• 12 large shrimp, peeled, tails-on if desired
• 8 sea scallops
• 1 egg
• 1 cup milk, divided
• salt and pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons orange zest, grated
• 1⁄4 cup orange juice, freshly squeezed
• 1 tablespoon fresh dill, chopped
• 1⁄2 teaspoon Dijon mustard

directions

1. Preheat oven to 450F with racks in top and bottom thirds. Butter 2 large baking sheets.
2. 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.
3. Rinse fish, shrimp and scallops; pat dry. Cut fish into 3 x 1-inch strips. Trim off any excesss muscle from the scallops.
4. In a shallow bowl, whisk egg with 2 tablespoons of the milk.
5. Stir 1/2 teaspoons salt and 1/4 teaspoons pepper into the crumbs.
6. 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.
7. 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.
8. 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.
9. Remove from heat; whisk in zest and juice, dill and mustard. Serve immediately on the side with fish and seafood for dipping.