Gourmet magazine / The Bitten Word
For Remoulade:
- 1 cup mayonnaise
- ⅓ cup grainy mustard
- ¼ cup chopped scallion
- 2 tablespoons chopped parsley
- 1 tablespoon Dijon mustard
- 1½ teaspoons drained bottled horseradish
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon fresh lemon juice
- ¼ teaspoon minced garlic
- ¼ teaspoon hot sauce such as Tabasco
For Whitefish:
- ¼ cup chopped parsley
- 2 tablespoons drained bottled horseradish
- 2 tablespoons grainy mustard
- 2 tablespoons minced garlic
- ½ teaspoon grated lemon zest
- 1 cup panko
- ⅓ cup plus 3 tablespoons olive oil (divided)
- 4 (8-oz) whitefish fillets (about ¾ inch thick), pin bones removed
Make Remoulade: Pulse all ingredients in a food processor until combined, then transfer to a bowl.
Make Fish: Preheat oven to 350 degrees with rack in middle. Stir together parsley, horseradish, mustard, garlic and zest. Gradually stir in panko, then drizzle with ⅓ 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 ½ teaspoon salt and ¼ teaspoon pepper. Gently pat about ½ 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 remoulade.
Serves 4