Nutritional Info

Nutrition Facts

Serving Size 1 (21g)

Calories 85
Calories from Fat 70 (83%)
Amount Per Serving %DIV
Total Fat 7.8g 12%
Saturated Fat 3.8g 19%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 22.9mg 8%
Sodium 35.1mg 2%
Potassium 44.1mg 1%
Total Carbohydrate 0.2g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 2.4g 5%

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Recipe Description
Firm textured fish, like halibut, mahi mahi, or tuna stand up well on the grill, and are ideal for this recipe. The mild tang in the Dijon sauce is a delicious complement to the fish.
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  whipping cream
1 Pinch(pn)  salt, to taste
2 Tablespoon(T)  parsley, chopped
1 Pinch(pn)  pepper, to taste
2 Tablespoon(T)  butter
1 Tablespoon(T)  olive oil
2 Pound(lb)  firm textured fish steaks, each about 1 inch thick
1/4 Cup(c)  dry white wine
1 Tablespoon(T)  dijon mustard


Rinse fish, pat dry, and brush lightly with oil. Place on a well-greased grill 4 to 6 inches above a solid bed of hot coals. Cook, turning once, until fish is just opaque but still moist in thickest part. Cut to test, about 10 minutes. Transfer to a platter and keep warm. In a wide frying pan, bring wine, cream, and mustard to a boil over high heat. Boil, stirring occasionally, until reduced to 1/4 cup. Remove from heat and whisk in butter. Continue to whisk until sauce is thickened. Season sauce to taste with salt and pepper. Spoon over fish, and sprinkle with parsley.

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