Pan Seared Mustard Crusted fish
Pan searing – known as frying by my grandparents, is a great way to enjoy a Bajan (native of Barbados) favorite, Mustard. Mustard is in the pepper sauces (hot sauce) and flavors flour and egg dredges used on fish. 2 tablespoons of this blend mixed with 1/3 cup white vinegar refrigerated overnight will make a great mustard for a sandwich a good accompaniment to meats and veggies.
2 fillets of a mild white fish
2 tbsp of Bajan Mustard Blend
2 tbsp of olive oil
1 tsp butter
1 small onion
Rinse the fillets and pat dry. Rub in the mustard blend and set aside for 10 minutes. Heat oil in a heavy skillet and slice the onion. When the oil is hot, sear the fillets on one side. When it’s time to flip (turning opaque on the edges) place the onion in the pan and turn fillets on top of the onion. When cooked to your desired doneness, pull the fillets and sauté the onions in the seasonings and butter.
Serve cooked onions over the fillets.