This works GREAT for thicker filets like salmon, snapper, grouper, and hogfish (my fave).
For two (or four) big filets (1/2+ lb each). Mix up 3/4 cup of Duke’s mayo, 1/4 cup of good dry wine, 1 TBS of good horseradish, 1/4 cup of grated italian hard cheese(s), 3 TBS of lemon or lime juice, 1/2 stick of warm melted butter. Make sure it’s really smooth! You can also marinate the filets in this mix for 1 hr in the frig covered. You can use an oven or a grill… if oven, put filets in lightly oiled pan, cover with some sauce and BAKE on 400 for 15 to 20 mins until the sauce is bubbling good. Add a bit more sauce and let it go another 5 mins. Serve it up! If Grillin, put some spray oil on 15x15 heavy duty foil, put fish filets on foil skin side down (if skin on) and cover the filets with the sauce. Lift the foil and put on a HOT grill (400+) then turn the burners down to LOW as they go. Let cook for 15 to 20 mins, add more sauce, wait 5 mins.
This recipe has been a big secret of mine for a long time. I hope you enjoy it.
This works GREAT for thicker filets like salmon, snapper, grouper, and hogfish (my fave).
For two (or four) big filets (1/2+ lb each). Mix up 3/4 cup of Duke’s mayo, 1/4 cup of good dry wine, 1 TBS of good horseradish, 1/4 cup of grated italian hard cheese(s), 3 TBS of lemon or lime juice, 1/2 stick of warm melted butter. Make sure it’s really smooth! You can also marinate the filets in this mix for 1 hr in the frig covered. You can use an oven or a grill… if oven, put filets in lightly oiled pan, cover with some sauce and BAKE on 400 for 15 to 20 mins until the sauce is bubbling good. Add a bit more sauce and let it go another 5 mins. Serve it up! If Grillin, put some spray oil on 15x15 heavy duty foil, put fish filets on foil skin side down (if skin on) and cover the filets with the sauce. Lift the foil and put on a HOT grill (400+) then turn the burners down to LOW as they go. Let cook for 15 to 20 mins, add more sauce, wait 5 mins.
This recipe has been a big secret of mine for a long time. I hope you enjoy it.
excellent sauce. I’ll try it on something other then mahi which I over cooked this time. thinking about cooking the sauce then pouring it over a lightly fryed grouper filets topped with cooked stone crab meat instead of the hallandaise I normally use! Bet it would be great on baked yard bird also.
Opted for another sauce last night, DD, but I promise I’m gonna give yours a whirl real soon and let you know the outcome! Wound up chopping fresh chives, basil and oregano that I sauteed in butter and olive oil before adding a cup each of good chardonnay and heavy cream. Reduced that 'til thick and then added a pound plus of lump crab meat to spoon over herb grilled grouper filets. They were awesome. I’ve got to master this Photobucket thing to share pics, else no one will believe I can really cook!
