Rémoulade is an all-purpose fish sauce, a super spicy, chunky variation on mayonnaise and perhaps the Platonic ideal of tartar sauce. You can use it with poached, baked, fried, even leftover fish, but I think it’s best with grilled fish. Swordfish is the most obvious candidate, but you can grill steaks of cod, mahimahi, mako, salmon, or tuna and serve them with rémoulade; monkfish is also good. This combination is pretty rich; I’d be satisfied with a decent bread and a salad or steamed vegetable dressed with no more than lemon juice.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Start a wood or charcoal fire or preheat a gas grill (or broiler); the fire should be quite hot and the rack about 4 inches from the heat source. While it’s heating, make the mayonnaise and combine it with all the remaining ingredients except the fish. (If you’re making the mayonnaise in a food processor or blender, you can save yourself some mincing by adding the garlic at the beginning and pulsing in the other solid ingredients while the sauce is still in the machine.)
Step 2
Grill the fish, turning when nicely browned, about 4 or 5 minutes, then cook for 4 or 5 minutes more. The fish is done when just a bit of translucence remains in its center; use a thin-bladed knife to check. Serve hot or cold, with the rémoulade sauce.
