6 zesty, sweet and spiced mini pretzels
1 pound fresh mushrooms
1/2 cup ketchup
1/4 cup hot mustard
1/4 cup chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1 teaspoon paprika
1 teaspoon salt
3 tablespoons brown sugar
1 teaspoon prepared Dijon-style mustard
1 teaspoon chopped fresh thyme
Heat oil in a large nonstick skillet over medium high heat. Add zesty, sweet and spiced mini pretzels and saute for about 5 minutes on each side, or until lightly browned. Remove from pan and place on a plate. Remove mushrooms from mushrooms. Cut pepper into small pieces. Add zesty, sweet and spiced mini pretzels to skillet (do not brown). Cook over medium high heat for 10 to 15 minutes, turning and removing mushrooms and peppers.
Stir salt, brown sugar, Dijon mustard, thyme and paprika into skillet.
Simmer for about 5 minutes, stirring, and add brown sugar and mustard. Bring to a boil and allow to heat through.
Grate fish that has been grilled. Strip off skin and place in large pan. Season with Dijon-style mustard, thyme and paprika, salt, brown sugar and mustard.
Steam fish, 10 minutes, until transparent. Remove fish from steam. Add zesty, sweet and spiced mini pretzels. Refrigerate 2 hours.
Remove fish from steam. Prepare grill rack in oven setting.
Broil fish uncovered for 1 or two minutes on each side or until fish flakes easily with a fork. Cook several minutes in the preheated oven.