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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Crispy Baked Fish W/Tartar Sauce   
    Categories: Seafood, Breads, Vegetables, Sauces, Citrus   
         Yield: 4 servings   
       
         1 c  Mayonnaise   
         5 tb Capers; drained, coarse   
              - chopped   
       1/4 c  Finely chopped pickles   
         2 tb Fine chopped tarragon, dill   
              - or parsley   
         1 ts Worcestershire or soy sauce   
         1 sm Garlic clove   
         1 lg Lemon   
              Salt & black pepper   
       1/2 c  Panko bread crumbs   
         2 tb Extra-virgin olive oil; more   
              - for greasing   
         4    (6 oz ea) thick white fish   
              - fillets; such as halibut   
              - or cod (skin on or off)   
       
     Set the oven @ 400ºF/205ºC and set a rack in the upper   
     part. In a medium bowl, stir together the mayonnaise,   
     capers, pickles, herbs and Worcestershire sauce. Using a   
     Microplane, finely grate the garlic into the bowl, then   
     grate in the zest of the lemon. (Hold on to the lemon;   
     you’ll use the juice later.) Stir to combine and season   
     the tartar sauce to taste with salt and lots of pepper.   
        
     In a small bowl, stir together the panko and olive oil;   
     season with salt and pepper.   
        
     Pat the fish dry on all sides and season lightly all   
     over with salt and pepper. Transfer to a lightly greased   
     or foil-lined sheet pan. Coat the top with a thin layer   
     of the tartar sauce (a scant tablespoon per fillet).   
     Sprinkle the panko evenly on top (about 2 tablespoons   
     per fillet), pressing gently to adhere.   
        
     Bake the fish on the top rack until almost cooked   
     through, 10 to 15 minutes for fillets 1/2" to 3/4" thick   
     (though you should check earlier, if using a thinner   
     fish).   
        
     Meanwhile, add 1 tablespoon juice from the lemon to the   
     tartar sauce and cut the remaining lemon into 4 wedges   
     for serving.   
        
     When the fish is nearly cooked through, switch the oven   
     to broil. Broil the fish on the top rack until the bread   
     crumbs are golden and the fish flakes easily, 2 to 3   
     minutes. Eat with a spoonful of tartar sauce, more black   
     pepper and a squeeze of lemon. (Any extra tartar sauce   
     will keep for up to a week in the fridge.)   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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