Mustard Glazed Fish

"A recipe from Ricardo that I made tonight. I made it with tilapia and it tastes great."
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by LifeIsGood photo by LifeIsGood
photo by breezermom photo by breezermom
photo by Boomette photo by Boomette
Ready In:




  • With the rack on top of the oven, preheat oven to broil.
  • In a bowl, mix honey and the 2 mustard. Set aside.
  • In a large non-stick skillet ovenproof, brown the fish steaks and the cut side of lemons in butter. Add salt and pepper. Remove from the heat.
  • Baste the top of the fish steaks with the mustard mixture. Keep cooking until the broil 3 to 5 minutes, depending of the thickness of the fish. Serve with the grilled lemon, rice and vegetables.

Questions & Replies

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  1. LifeIsGood
    I loved this recipe!! The technique of first pan-frying and then broiling was perfect. I used 4 tilapia filets. The honey mustard glaze is fabulous. I wasn't sure what was meant by prepared mustard, so used regular yellow mustard and it was great. The lemon flavor (I only used 1 lemon) flowed out of the lemons while cooking/broiling to give the fish even more flavor. I'm so glad I served this with rice as suggested, because the sauce was soooooooooo good over it. My DH thought the honey mustard flavor overpowered the taste of the fish a bit, but I thought it was perfect! (fyi for those who really want the fish flavor to stand out, maybe use a bit lesss sauce.) Thank you for posting this winner. Made for Please Review My Recipe in the cooking tag games forum.
  2. FLKeysJen
    Quick and easy to make, with big flavor! I don't have regular mustard so used all Dijon.
  3. KerfuffleUponWincle
    Very nice balanced flavors of mustard, honey, and lemon ~ After adding the mustard mixture I broiled the fish exactly three minutes, and it was perfectly cooked. Soooo moist! Made for PRMR ~
  4. breezermom
    I tasted the mustard glaze before putting it on the fish, and found it a bit sweet. I used some local honey, and it is a bit stronger than store-bought, so I increased the amount of dijon and this turned out great! Loved leaving the lemon halves in the skillet and under the broiler. The lemon juice just flowed out of the lemon halves, creating a wonderful flavor. Enjoyed this today for a delicious lunch. Thanks for sharing! Made for Newest Tag.


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