HORSERADISH-CRUSTED WHTIEFISH WITH REMOULADE

HORSERADISH-CRUSTED WHTIEFISH WITH REMOULADE image

Yield 4

Number Of Ingredients 20

FOR REMOULADE:
1 cup mayonnaise
1/3 cup grainy mustard
1/4 cup chopped scallion
2 Tbsp chopped parsley
1 Tbsp Dijon Mustard
1 1/2 tsp drained bottled horseradish
1/4 tsp worcestershire sauce
1/4 tsp fresh lemon juice
1/4 tsp minced garlic
1/4 tsp hot sauce such as Tabasco
FOR WHITEFISH:
1/4 cup chopped parsley
2 Tbsp drained bottled horseradish
2 Tbsp grainy mustard
2 Tbsp minced garlic
1/2 tsp grated lemon zest
1 cup panko (Japanese bread crumbs)
1/3 cup plus 3 Tbsp olive oil, divided
4 (8oz) whitefish fillets (about 3/4 inch thick) pin bones removed.

Steps:

MAKE REMOULADE: Pulse all remoulade ingredients in a food processor until combined, then transfer to a bowl. MAKE FISH: Preheat oven to 350 degree 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 Tbsp oil, then season with 1/2 salt and 1/4 tsp pepper. Gently pat about 1/2 cup panko mixture evenly onto each fillet. Heat 1 Tbsp 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 oven 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. COOK'S NOTE: Remoulade can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.