A Taster's Journey is a newsletter on food, wine and travel. After 15 years of studying, tasting, teaching, and selling wine, I created this newsletter to not only share my passion about wine, but of food and travel as well. Each month I hope to share wines that I am drinking, food that is in season, restaurants that I have enjoyed, and places I have traveled. Enjoy!"


Grouper with a Mustard Sauce

October 18th, 2009

Simple, elegant, and tasty are three words to describe a “home run” meal. I know several people that enjoy fish, but never cook it for themselves. They say that fish from a good restaurant is usually accompanied by a delicious sauce, while at home it’s bland and uninteresting. I hope this recipe will inspire you to try again. Note that I made this recipe with Grouper because it was the freshest fillet at my fish monger, however feel free to substitute snapper, sole, flounder, or any other fillet.

For four people…

2 lbs. grouper fillet                                      1/2 cup creme fraiche

1 tbs. grainy mustard                                  1/2 lemon

2 tbs. capers                                                    2 tbs. fresh dill

4 tbs. Dijon mustard                                     2 tbs. minced shallots

Preheat the oven at 425 degrees. Place the fillets in a baking pan. In a bowl, mix the creme fraiche, mustards, lemon, capers and a pinch of salt and pepper. Spread the mixture over the top of the fish. Using a scissor, snip fresh dill over each fillet. Bake for about 15 minutes (10 minutes  if using very thin fillets), the top will turn light brown.fish-filet

Serve hot with your favorite wine.

7 Responses to “Grouper with a Mustard Sauce”

  1. Patricia says:

    Thanks Ed. We love fish and I do cook it at home. Looking forward to trying this recipe.

  2. Susan says:

    This looks great, Ed, and I will try it! (Doesn’t everything taste better with creme fraiche?)

  3. Ed,
    I note that you write .. “serve with your favorite wine”. What would be your favorite for this dish?

  4. Ed McAniff says:

    For white, I would typically choose Sauvignon Blanc, but due to the acidity in the mustard I would select Soave. A medium bodied Pinot Noir or Shiraz/Syrah would also pair nicely.

  5. lynda dring says:

    i saw this on Ina Garten’s show same fish same everything, have been using this over a year

  6. Ed McAniff says:

    Lynda, I am a big fan of Ina and have all her cookbooks. The recipe started about 10 years ago when I cooked a flounder with mustard, mayo, lemon, fresh dill, and scallions. I saw Ina’s recipe and loved the capers idea. Her idea for creme fraiche was also better than my mayo. But as with many of Ina’s recipes, she uses too much mayo or creme fraiche to my liking. Your comment about the same fish is interesting because in her cookbook she uses Red Snapper. So Ina certainly helped making my recipe better. I would love to hear how people take the above recipe and make a change or two and improve it further…that’s what cooking is all about.

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