HORSERADISH-CRUSTED WHITEFISH WITH RéMOULADE
Categories Food Processor Fish Bake Quick & Easy Dinner Mayonnaise Party Gourmet Sugar Conscious Dairy Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make 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.
HORSERADISH REMOULADE
Yield makes about 1 1/2 cups
Number Of Ingredients 13
Steps:
- Combine the mayonnaise, yogurt, horseradish, scallions, dill pickles, sweet pickles, egg, parsley, capers, mustard, lemon juice, salt and black pepper, and cayenne in a blender or food processor and pulse to blend to a chunky sauce. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
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