Horseradish-Crusted Whitefish With Remoulade

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The Bitten Word


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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

1/3 cup plus 3 tablespoons oliver oil (divided)

4 (8-oz) whitefish fillets (about 3/4 inch think), pin bones removed

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