This 5-ingredient marinade for slab fish tastes like spring on a plate

I have a real problem with these little tubs of Inglehoffer Creamy Dill Mustard with Lemon and Capers. As soon as spring rolls around, I immediately start incorporating this dill-icious ingredient into, well, everything. I spread it on burgers and wraps, use it as a base for chickpea salad, and whisk it into deviled eggs.

Inglehoffer mustard is my great love, my vice and, at least in my mind, the ideal condiment. It’s brackish, creamy and tangy – plus it has a bit of that citrusy, grassy undertone associated with dill.

Because this flavor combination is so appetizing, I started using it in all types of dishes. I now make a pasta dish loaded with – you guessed it – fresh dill, lemon and capers (plus a little parmesan cheese and pasta water for a creamy sauce).

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And guess what?

All the flavors in this gorgeous little jar of mustard make for an easy, quick, and seasonal fish marinade. When marinating fish, you don’t want to let it sit too long. Thirty minutes to two hours is enough to ensure that the fish tastes good but does not get a mealy texture due to the breakdown of the interior proteins.

I really like using salmon with this marinade (salmon and dill are, really, a perfect pairing), but I’ve also used it on other heartier white fish like cod, plaice and halibut . Bonus: just move the fish from the marinade to the griddle – and it’s ready in about 15 minutes.


Recipe: Citrus Dill Fish Sheet



  • 4 tablespoons dill, coarsely chopped
  • 2 tablespoons of capers
  • 1 lemon, zested, plus 1 tbsp juice
  • 1 tablespoon Dijon mustard
  • 1/2 cup Greek yogurt



  1. In a large bowl, combine the marinade ingredients. Transfer to a container with a lid or resealable bag.
  2. Salt and pepper the fish to taste. Place the fish in the marinade, making sure to cover the entire surface.
  3. Place the fish and marinade in the refrigerator for at least 30 minutes or up to 2 hours.
  4. When you’re ready to bake, heat the oven to 400 degrees. Prepare the plate by greasing it with neutral oil. Bake the fish until firm and a bit flaky, about 15 to 20 minutes.

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