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SKU # 88034400053ONION-TOPPED WALLEY1 ¼ lb walley fillets, skinned and center pink vein removed salt to taste freshly ground black pepper to taste 2 tbsp Polstar Sarepska Mustard 2 tsp honey 1 large onion, thinly sliced (about 1 1/2cups) ½ jar Polstar Pickled Onion paprika Rinse and pat dry the fillets, and sprinkle them with salt and pepper. Place them in a non-stick or lightly oiled baking dish, tucking under the thin ends. Blend mustard and honey and smear on fillets. Spread onion over fish. Bake in preheated 425 ° F oven for 15 minutes or until fish flakes at thickest part. Serve with pickled onions. Makes 4 servings. CATFISH WITH MUSTARD 4 thin catfish fillets (about 1 ½ lb total) salt and pepper to taste 2-3 tbsp Polstar Sarepska Mustard 2 tbsp chives, chopped 1/3 cup pecan halves, toasted then chopped 4 lemon wedges ½ jar Polstar Mixed Vegetable Salad Place rack 6” from broiler. Spray a baking dish with non-stick spray. Place fillets in pan. Season with salt and pepper. Spread mustard on top of fillets. Broil for 5 minutes or until done. The mustard will darken, do not allow it to burn. Place each fillet on a plate with lemon wedge. Garnish fish with chives and pecans. Serves with mixed vegetable salad. Makes 4 servings. |
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