Best Horseradish Crusted Whtiefish With Remoulade Recipes

Horseradish-Crusted Whitefish with Rémoulade image

Yield Makes 4 servings

Number Of Ingredients 20

For rémoulade
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
For whitefish
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

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 image

Yield makes about 1 1/2 cups

Number Of Ingredients 13

1/2 cup your favorite or Homemade Mayonnaise (page 280)
1/2 cup Greek yogurt
1/4 cup prepared horseradish
2 scallions, trimmed and chopped
2 small dill pickles, chopped
2 small sweet pickles, chopped
1 hard-boiled egg, chopped
2 tablespoons chopped fresh parsley
2 tablespoons capers
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Pinch of ground cayenne pepper

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.