Horseradish Crusted Whitefish with Remoulade
Gourmet magazine / The Bitten Word
1 cup mayonnaise
⅓ cup grainy mustard
¼ cup chopped scallion
2 tablespoons chopped parsley
1 tablespoon Dijon mustard
1½ teaspoons drained bottled horseradish
¼ teaspoon Worcestershire sauce
¼ teaspoon fresh lemon juice
¼ teaspoon minced garlic
¼ teaspoon hot sauce such as Tabasco
¼ cup chopped parsley
2 tablespoons drained bottled horseradish
2 tablespoons grainy mustard
2 tablespoons minced garlic
½ teaspoon grated lemon zest
1 cup panko
⅓ cup plus 3 tablespoons olive oil (divided)
4 (8-oz) whitefish fillets (about ¾ inch thick), pin bones removed
Make Remoulade: Pulse all ingredients in a food processor until combined, then transfer to a bowl.
Make Fish: Preheat oven to 350 degrees with rack in middle. Stir together parsley, horseradish, mustard, garlic and zest. Gradually stir in panko, then drizzle with ⅓ 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 ½ teaspoon salt and ¼ teaspoon pepper. Gently pat about ½ 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 remoulade.