|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|
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’’