-
1
Set fish on a large plate and sprinkle generously on both sides with salt and pepper.
-
2
Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes.
-
3
Heat a large skillet (nonstick works well) on high heat.
-
4
Just as skillet starts to smoke add fish and immediately reduce heat to medium.
-
5
Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy.
-
6
Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets.
-
7
If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking.
-
8
Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts.
-
9
In a large skillet heat butter until it is foamy and just starts to brown on the edges.
-
10
Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender.
-
11
Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green.
-
12
Add enough chicken stock to just cover Brussels sprouts and add bay leaf.
-
13
Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way.
-
14
Add more stock to pan if liquid reduces before vegetables are tender.
-
15
Add salt and pepper, to taste, and stir in thyme.
-
16
Serve Brussels sprouts in their sauce.
-
17
Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop.
-
18
Immediately transfer seeds to a small bowl.
-
19
Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine.
-
20
Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt.
-
21
Whisk in olive oil, then add parsley and adjust seasoning, to taste.
-
22
Serve at room temperature.
