Fish can be bland and boring, but not with a sweet and tangy Maille Honey Dijon Mustard glaze that is used on the fish before and after cooking.
Ah, cod filets. My mom used to cook them fairly frequently when I was growing up, before seafood in general just got really expensive. Once again I picked up fish filets at Trader Joe’s, which has a great frozen seafood section at moderate pricing. Three Alaskan cod filets were just under $6.00.
Cod can pick up other flavors easily, which made it a perfect choice for the Maillehoney mustard glaze I created.
Maille’s representatives reached out to me to see if I’d be interested in creating a recipe using one of their signature mustards. Maille sent me three samples (which you can read about, along with their other products, here: http://maille.us/products/maille-products/)
- Old Style – crunchy mustard seeds with a medium-spicy flavor
- Rich Country Dijon – a creamy mustard with bits of mustard seeds and cinnamon, white wine and ginger flavors
- Honey Dijon – a sweet yet tangy mustard with a beautiful color
(I found Maille products in the condiment aisle at Kroger and Fresh Market, in case you’d like to find some for yourself!)
On Sunday I made salt bagels (more on that later, the recipe isn’t quite there yet) and I opened up all three jars of Maille mustard to try them out. I knew I would like the honey dijon, but I wasn’t sure which mustard I wanted to use for this glaze I was concocting.
All three mustards were delicious, which stunned me because I’ve had other old world style mustards and I have not liked them. Either there was too much horseradish flavor or it was too tart for my liking, but Maille’s Old Style mustard was so good I kept going back for more. The Rich Country Dijon mustard was so creamy it was almost buttery, and then cut by the crunch of the mustard seeds. In the end, their Honey Dijon was a clear winner because of the sweet and tangy balance.
Maille’s Honey Dijon Mustard could stand alone with the fish, though the consistency right out of the jar was too thick for a glaze. Lemon juice, paprika and salt, and pepper were all that I added to make the glaze complete. Whisk in some olive oil and it would be a perfect salad dressing (that I am totally trying out tonight!).
Grilled Cod Filets with Maille Honey Dijon Mustard Glaze
- 1/2 cup Maille Honey Dijon Mustard
- Juice from one lemon
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp paprika
- 4 cod fillets
- Prepare a grill or grill plate for the fish.
- In a small bowl, whisk Maille Honey Dijon Mustard, lemon juice, salt, pepper, and paprika together. Set aside.
- Place the cod fillets on a plate and pat dry with paper towels. Brush each side with the mustard glaze.
- Grill the cod filets for 3 minutes on each side.
- Remove from the grill. Brush more glaze on top and serve with rice or vegetables and lemon slices.
- I used a basmati rice mix from Trader Joe’s that paired well with the mustard glaze.
Disclosure: I received product from a company to create this recipe. If I didn’t like it, I wouldn’t write about it. Now go get some mustard!