Striped bass with mustard sauce

August 11, 2010

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Serves 4

Butter (for the dish)
2 pounds skinless, boneless firm-fleshed fish, such as striped bass or bluefish
1 1/2 cups mayonnaise
1/2 cup Dijon mustard
1/2 cup grated horseradish
1/4 onion, finely chopped
1/4 cup finely chopped parsley
Dash of Worcestershire sauce, or to taste
Dash of hot sauce, or to taste
Salt and pepper, to taste
1. Set the oven at 450 degrees. Butter a baking dish large enough to hold the fish in one layer.

2. Cut the fish into 6 pieces. Set them in the baking dish, skinned side up.

3. In a bowl, combine the mayonnaise, mustard, horseradish, onion, parsley, Worcestershire, hot sauce, salt, and pepper. Taste for seasoning and add more Worcestershire or hot sauce, if you like.

4. Spread the sauce generously on the fish and bake for 15 minutes or until the fish flakes easily when tested with a fork.

Adapted from “The Legal Sea Foods Cookbook’’