Horseradish-Crusted Whitefish with Rémoulade
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon dijon mustard
- 1/4 teaspoon worcestershire sauce
- 1 cup mayonnaise
- 1/4 cup chopped parsley
- 2 tablespoons minced garlic
- 2 tablespoons chopped parsley
- 1/4 teaspoon minced garlic
- 1/4 cup chopped scallion
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon fresh lemon juice
- 2 tablespoons grainy mustard
- 1/4 teaspoon hot sauce such as tabasco
- Carbohydrate 16 g(5%)
- Cholesterol 23 mg(8%)
- Fat 74 g(114%)
- Fiber 3 g(10%)
- Protein 3 g(7%)
- Saturated Fat 11 g(53%)
- Sodium 758 mg(32%)
- Calories 736
PreparationMake rémoulade: Pulse all rémoulade ingredients in a food processor until combined, then transfer to a bowl. Make fish: Preheat oven to 350°F with rack in middle. Stir together parsley, horseradish, mustard, garlic, and zest. Gradually stir in panko, then drizzle with 1/3 cup olive oil and gently stir. Pat fish dry and arrange, skin side down, on a large platter. Brush flesh with 1 tablespoon oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently pat about 1/2 cup panko mixture evenly onto each fillet. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté fillets in 2 batches, crumb side down first, carefully turning once with a large spatula, until golden on both sides, about 6 minutes total per batch. Transfer to a large shallow baking pan. (Fish will not be fully cooked.) Wipe skillet clean and add remaining tablespoon oil for second batch. Bake fish in oven until just cooked through, about 5 minutes. Serve with rémoulade. Cooks' note:Rémoulade can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
PreparationMake rémoulade: Pulse all rémoulade ingredients in a food processor until combined, then transfer to a bowl. Make fish: Preheat oven to 350°F with rack in middle. Stir together parsley, horseradish, mustard, garlic, and zest. Gradually stir in panko, then drizzle with 1/3 cup olive oil and gently stir. Pat fish dry and arrange, skin side down, on a large platter. Brush flesh with 1 tablespoon oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently pat about 1/2 cup panko mixture evenly onto each fillet. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté fillets in 2 batches, crumb side down first, carefully turning once with a large spatula, until golden on both sides, about 6 minutes total per batch. Transfer to a large shallow baking pan. (Fish will not be fully cooked.) Wipe skillet clean and add remaining tablespoon oil for second batch. Bake fish in oven until just cooked through, about 5 minutes. Serve with rémoulade. Cooks' note:Rémoulade can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
