Horseradish-Crusted Whitefish With Rémoulade Recipe

Name: Horseradish-Crusted Whitefish With Rémoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/3 cup grainy mustard; 1/4 cup chopped scallion; 2 tablespoons chopped parsley; 1 tablespoon Dijon mustard; 1 1/2 teaspoons drained bottled horseradish; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon fresh lemon juice; 1/4 teaspoon minced garlic; 1/4 teaspoon hot sauce such as Tabasco; 1/4 cup chopped parsley; 2 tablespoons drained bottled horseradish; 2 tablespoons grainy mustard; 2 tablespoons minced garlic; 1/2 teaspoon grated lemon zest; 1 cup panko (Japanese bread crumbs); 1/3 cup plus 3 tablespoons olive oil, divided; 4 (8-oz) whitefish fillets (about 3/4 inch thick), pin bones removed

Servings: persons

1 cup mayonnaise
1/3 cup grainy mustard
1/4 cup chopped scallion
2 tablespoons chopped parsley
1 tablespoon Dijon mustard
1 1/2 teaspoons drained bottled horseradish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
1/4 teaspoon hot sauce such as Tabasco
1/4 cup chopped parsley
2 tablespoons drained bottled horseradish
2 tablespoons grainy mustard
2 tablespoons minced garlic
1/2 teaspoon grated lemon zest
1 cup panko (Japanese bread crumbs)
1/3 cup plus 3 tablespoons olive oil, divided
4 (8-oz) whitefish fillets (about 3/4 inch thick), pin bones removed

1
Pulse all remoulade ingredients in a food processor until combined, then transfer to a bowl.
2
Preheat oven to 350u00b0F with rack in middle.
3
Stir together parsley, horseradish, mustard, garlic, and zest. Gradually stir in panko, then drizzle with 1/3 cup olive oil and gently stir.
4
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.
5
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot, then saute 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.
6
Bake fish in oven until just cooked through, about 5 minutes. Serve with remoulade.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup mayonnaise, 1/3 cup grainy mustard, 1/4 cup chopped scallion, 2 tablespoons chopped parsley, and more.

Yes, Horseradish-Crusted Whitefish With Rémoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Horseradish-Crusted Whitefish With Rémoulade

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