Comments on: Grouper with a Mustard Sauce

By: Ed McAniff

Ed McAniff — Wed, 02 Dec 2009 23:18:04 +0000

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.

By: lynda dring

lynda dring — Wed, 02 Dec 2009 20:49:13 +0000

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

By: Ed McAniff

Ed McAniff — Mon, 19 Oct 2009 16:03:39 +0000

Ellen,
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.

By: Ellen Hamilton

Ellen Hamilton — Mon, 19 Oct 2009 14:21:04 +0000

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

By: Susan

Susan — Mon, 19 Oct 2009 13:02:24 +0000

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

By: Patricia

Patricia — Mon, 19 Oct 2009 01:54:36 +0000

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