JMFoodie

I have made this 3 times and love it. It’s so easy and quick and wonderfully tasty.

I made 1/8 recipe of the sauce to coat pork butt smoked in our Master Built, I used chipotle chile powder. Just the right amount of heat and vinegar contrary to what others say. If I make another pork butt I will cook it in this sauce.

I found the cooking time to be off. I used 2 fillets about 1/2 inch thick. I cooked them in the foil at 400 since they shared the oven with zucchini that required 400. I left them in 10 minutes but had to microwave them for 1 minute more when my husband complained about their not being done. The sauce was mild. I liked this but not my husband. Easy and quick.

I made 1/3 recipe for 2 but used spring mix instead of Romaine hearts and fresh broccoli instead of cauliflower. I made the whole recipe of dressing and used all for the two salads to coat the greens and veggies evenly. A very colorful, healthful and different salad.

I thought this lacked flavor. It was certainly easy enough to prepare. I used pollock and baked it 6 min. It might be better on a better fish. I forgot to defrost the walleye so used what I had.

Just enough piquancy to complement the walleyed pike I made. The mustard doesn't overpower the delicate taste of the fish.