A tangy mustard coating gives this baked fish a great flavor and seals in the juices. I use two types of mustard in this recipe, Dijon and a grainy mustard. Any type of mustard with seeds can be used. This is a very simple recipe and, once it is in the oven, you can quickly make the barley.
Barley is used most often in stews and soups, but it is very good boiled and served as an alternative to rice. It adds a crunchy texture to the meal. Look for quick-cooking barley, which cooks in half the time. Otherwise, regular barley can be used; it cooks in about 30 minutes.
Fred Tasker's wine suggestion: This spicy fish dish would sing with a nice big California chardonnay.
Helpful Hints:
_ Any type of fish fillet can be used. Adjust the time according to thickness of fish. A 1-inch fillet takes 15 minutes to bake in a preheated oven.
_ Rice can be substituted for barley if you prefer.
Countdown:
_ Preheat oven to 400 degrees.
_ Prepare fish and place in oven.
_ Make barley.
Shopping List:
To buy: 1 bottle Dijon mustard, 1 bottle grainy mustard, 1 bottle honey, } pound grouper fillet or other firm, non-oily fish, 1 package quick-cooking pearl barley, 1 tomato and 1 bunch mint.
Staples: Olive oil, vegetable oil spray, onion, salt and black peppercorns
