Name: Horseradish-Crusted Whitefish with Rémoulade
Cook time: 30 min
Total time: 45 min
Yield: Makes 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

Firm, meaty whitefish fillets stand up beautifully to a double helping of tangy horseradish—first in a crisp panko breading, then in a quick, flavor-packed rémoulade that tops off the dish.

Cooks' note:

Rémoulade can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe notes

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