Recipe

Brenda Lee Herbed Dijon White Fish And Greek Salad Recipe

	Cuzpat / All my dishes 2 months, 2 weeks ago Pop Country Legends own favorite recipes she showed on TV Prep:10m Cook:10m Servings:1	Cuzpat
	halibut mustard oil breadcrumbs

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Fans

hungrybear

Ingredients

Halibut fillets (or tilapia, cod, or catfish)

Dijon Mustard

Italian seasoned breadcrumbs

Your favorite fresh herb (Brenda and Ronnie like thyme)

Oil for sauté (canola, olive or peanut oil)

Fresh lemon wedges for garnish

Directions

1. Rinse and pat dry fish. Coat with Dijon mustard. Sprinkle on your favorite chopped fresh herb, and then roll in breadcrumbs.

2. Sauté in hot oil until golden brown on both sides, turning once. Fish should be flaky. Do not undercook.

***Note: Brenda says that thinner fillets are better because they allow you to taste the Dijon mustard and herb. While fish is sautéing, make Greek Salad.

Greek Salad

Spring mix greens

Tomato

Red onion

Capers

Feta Cheese, crumbled

Croutons

Olive oil

Balsamic Vinegar or Red Wine Vinegar Directions:

1. Wash and dry greens.

2. Chop tomato and place on greens along with thin onion slices, capers, feta cheese and croutons.

3. In a small bowl mix dressing by adding olive oil and vinegar of your choice to taste. Sprinkle dressing over salad and serve with the fish.