Mustard Horseradish Arctic Char or Halibut

May 31 2011  |  Recipes   |  3 Comments

This recipe is courtesy of Joe Di Mauro and John Everin of Mount Kisco Sea Food. Joe Di Mauro grew up in Bedford, New York. Initially trained in marketing, he combined a day job (advertising director of Westchester’s largest newspaper chain) with weekend forays behind his buddy’s fish counter before he bought Mount Kisco Seafood in the late seventies.

At that time, Westchester was a culinary wasteland. Noting the rapid emergence of neighboring health food stores and fitness clubs, Joe anticipated the dietary sea of change as part of the national trend toward expanded fish consumption. In a single spectacular year, as he tells it, he acquired a house, a baby, and a store. Mount Kisco Seafood is the culmination of his intrigue with the sea, love of fish, and creative genius; it’s a symbol of deceptive simplicity, reminiscent of summers at the shore and small-town USA.

Fifteen years ago, John Everin took over as executive chef, and thanks to Joe’s vision, MKSF expanded to include a restaurant, The Fish Cellar, in downtown Mount Kisco, and a large catering division, for ultimate yet intimate homespun clambakes and fish fries. Huge crowds in the summer months and around holiday times require a traffic cop to supervise the flow of cars in and out of the parking lot.

After thirty years, MKSF moved from the familiar white house on Kisco Avenue to larger quarters a few doors down. The new digs now feature a sushi chef, organic vegetables from nearby farms, and all the best accompaniments to the fantastic fresh fish from local waters and from the Fulton Fish Market in New York City. Like so many of the excellent chefs whose recipes are included in this section, Joe Di Mauro and John Everin now conduct cooking classes in neighboring communities.

Basically, we see no end in sight, as Joe rewrites the American idiom from “a chicken in every pot” to a fish on every plate.

Ingredients:

• 4 boned filets of Arctic char or halibut (½ pound per person)
• ¾ cup Dijon mustard
• ¾ cup white horseradish
• ¾ cup seasoned breadcrumbs
• Fresh minced chives or parsley

Directions:

1. Preheat oven to 350 degrees.
2. Place filets skin side down on oiled pan.
3. Rub mustard on top of filets.
4. Pat thickly with seasoned breadcrumbs.
5. Bake 15 minutes.
6. Remove from oven and garnish with minced chives or finely chopped parsley.

Makes 4 servings.

Note: This recipe can be adapted to cod, sea trout, bass, and other white fish filets.
 

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