This simple and quick sauce goes very nicely on “pink” fish, like salmon and trout – and it was my solution to a funny dinner problem. DH had a tooth for cornbread, and since it was on sale at the store we decided to make some barbecue later in the week as an accompaniment. With one dinner still open on the meal plan, what to do? I was pleasantly surprised to find steelhead trout available at our store’s fish counter, and since it’s one of the few sustainable pink fishes we can get here in New England, I jumped all over that. I figured that I’d need a meaty fish to hold its own with cornbread, since whitefish – baked or fried – is just not the most flavorful thing in the world.
Hitting the interwebs whilst watching my beloved Redskins imploding versus the Seahawks, it came to me: I’ll make a remoulade! There are any number of great remoulade recipes out there, including the ones in my cookbooks and ones from folks like Emeril. However, I didn’t have all the ingredients for any of THEIR remoulades, and I didn’t have the time to let mine sit for the several hours that one recipe suggested.
This is the point in the story where I told DH, “I’m going to wing it and I hope this works!” He looked at me with a mix of skepticism and hope, as he always does whenever I say I’m going experimenting in the kitchen. Thankfully for both of us, this one worked out. Better still, it’s quick to put together and takes only five ingredients that should be in any house ANYWAY. I recommend pairing this with pink fish, and the prep I did for the trout was really simple (poached in lemon juice and champagne). I suppose you could pair this with a breaded and fried whitefish, but don’t be surprised if it overwhelms the blander fish that typically are just used as sauce-delivery-vehicles anyway.
I’m SURE this could be tweaked to rely on fresher ingredients (homemade mayo, homemade ketchup, etc.) but if you don’t have those on hand already, there’s no need to spend the time on it. Also, please note that I list “organic ketchup” below. We use the Heinz Organic ketchup in our house specifically as a way to avoid High Fructose Corn Syrup, which I loathe. If you use ketchup with HFCS in it, make sure you taste the sauce and adjust the spices as needed to counteract the hyper-sweetness the HFCS imparts to the ketchup. Note also that this is easily veganized if you have a mayo-ish spread that’s egg-free. Just make sure, again, to adjust the spices to taste.
Prep: 5 min
Cooking Time: NONE!
Serves: about 4
6 Tb low-fat mayonnaise
2 Tb organic ketchup
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/8 tsp paprika
Make it Happen
Stir to combine all ingredients in a small bowl; serve immediately.