Here's a twist: instead of one fish with two sauces, this is a recipe for TWO fishes with ONE sauce.
You see, I like salmon. YoungerSon likes salmon. Hubby only likes salmon of the lox persuasion. So talapia has been added to the recipe here. But feel free to use only one type of fish. I won't mind a bit. In fact, this sauce is very versatile and goes with pretty much any fish I've used it on. Just adjust the broiling time.
If you start up the water for the rice before taking the fish out of the fridge, everything should be finished at about the same time.
I was lazy today and used ground ginger. Sorry, but allergies are bothering my eyes big time, and I'm not in the mood to grate ginger or do anything fancy-schmancy today. That's my story and I'm sticking to it.
Honey-Mustard Sauce with Salmon and Tilapia
2 salmon fillets & 2 tilapia fillets (or 4 of your favorite fillet)
juice from 1/2 of a medium to large lemon
2 Tbl. soy sauce (low-sodium is ok)
2 Tbl. Dijon or brown mustard
1/2 tsp. honey
1 tsp. olive oil
1/2 tsp. ground ginger
Cooked rice, enough for family
Place fish fillets in a food-safe plastic bag and set aside. Preheat broiler.
In a small bowl, mix together the next six ingredients (everything but the rice). Pour marinade over fish and seal bag, sqeezing out air. Let bag sit on counter for the time it takes to preheat broiler, about 10 minutes.
Lightly grease a rimmed baking pan.
Remove salmon from bag and place on the baking pan, leaving room for the tilapia later. Yes, this is one large piece of fish, about 3 servings' worth, but work with me here, pretend it's 2 separate fillets. Place pan on rack 6-8 inches from broiler and broil 5 minutes. Salmon will not be anywhere near done.
Take pan from oven and place on heat-proof surface.
Remove tilapia from bag, discard bag and marinade, and place said tilapia on baking pan. Since one side of each tilapia fillet is drastically thinner than the other, I overlapped the thin segments.
Return baking pan to oven and broil an additional 8-10 minutes, or until everything is cooked through (tops are slightly browned and flakes easily with fork). If some fillets are not yet done, remove the cooked fillets and keep them warm while the rest continues to cook.
Serve fish with rice and your favorite veggie. In case anyone from work is reading this, the asparagus came from the farmers' market held in the parking lot. It (the asparagus, not the farmer's market) cooked up tender with a mild flavor. I'll be buying more from that farmer next month.