Baked Fish With Hawaiian Remoulade
What is it that Hawaiians want on most of their comfort food? The answer… Mayonnaise. They put it on almost everything and certain types of fish are no exception. Many of the mayonnaise based sauces have strong haters and staunch followers. If you happen to be in the first group, I would suggest a garlic butter dip/sauce. Some of the mayo based sauces are tartar sauce, 1000 Island and onion dip, etc. The sauce used in this recipe is basically an Asian fusion I call an Asian Remoulade.
- 4 fish fillets, about 1 pound (I prefer Mahi-Mahi)
- 1⁄2 cup Panko breadcrumbs
- 1⁄3 cup mayonnaise
- 3 tablespoons butter, melted
- 1⁄3 cup onion, finely diced
- 1 tablespoon lemon juice
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄4 teaspoon black pepper
- Preheat oven to 400°F.
- Place fish, in a lightly greased 9 x13 baking dish.
- In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a
thick paste is formed.
- Spread mixture evenly over fish filets, then coat all sides with bread crumbs.
- Bake for about 10 minutes, or until fish is flaky.
- To finish cooking, place fish under the broiler, for another 2-3 minutes, or until crust is golden brown.
- Plate and serve with a smile.
If you’re like me and live in a part of the country where there is no Asian store, then click here and visit my shopping page for Asian supplies/equipment.