Spy Fish and Seafood With Orange Dill Sauce Recipe

Name: Spy Fish and Seafood With Orange Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups panko breadcrumbs or 1 ¼ 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; ¼ cup orange juice, freshly squeezed; 1 tablespoon fresh dill, chopped; ½ teaspoon Dijon mustard

Servings: persons

1 ¼ cups panko breadcrumbs or 1 ¼ 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
¼ cup orange juice, freshly squeezed
1 tablespoon fresh dill, chopped
½ teaspoon Dijon mustard

1
Preheat oven to 450F with racks in top and bottom thirds.
2
Butter 2 large baking sheets.
3
In a large dry skillet over medium heat, toast Panko crumbs, stirring for about 3 minutes or until golden brown.
4
Transfer to a bowl; let cool.
5
Rinse fish, shrimp and scallops; pat dry.
6
Cut fish into 3 x 1-inch strips.
7
Trim off any excesss muscle from the scallops.
8
In a shallow bowl, whisk egg with 2 tablespoons of the milk.
9
Stir 1/2 teaspoons salt and 1/4 teaspoons pepper into the crumbs.
10
Working in batches, add about 5 pieces of fish and scallops first into egg mixture, add to crumbs and toss to coat.
11
Shake off excess crumbs; place on 1st baking sheet.
12
Repeat with shrimp, placing on second sheet.
13
Discard excess egg and crumbs.
14
Bake fish and scallops on top rack for 3 minutes; move to lower rack and place shrimp on top rack.
15
Continue baking for about 5 minutes or until crisp and fish and seafood are firm and opaque.
16
Meanwhile, in a small aucepan, whisk flour and 1/4 teaspoons each salt and pepper into remaining milk.
17
Cook over medium heat, whisking constantly for about 5 minutes or until thickened.
18
Remove from heat; whisk in zest and juice, dill and mustard.
19
Serve immediately on the side with fish and seafood for dipping.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ¼ cups panko breadcrumbs or 1 ¼ cups corn flakes, crumbs, 8 ounces skinless white fish fillets, 12 large shrimp, peeled, tails-on if desired, 8 sea scallops, and more.

Yes, Spy Fish and Seafood With Orange Dill Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spy Fish and Seafood With Orange Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions