Remoulade Flatters Fish & ‘Maters

fried tilapia & haddocktomatoesI needed to use the green tomato I got at the Harvest Festival on Saturday, so I fried it up and ate it with my favorite remoulade, but what to have on the side?  In keeping with the fried theme, Mr. Cheese and I made a trek to the grocer and bought tilapia and haddock for sandwiches.  The remoulade would be a perfect accompaniment to them, both!'maters

So just what is a remoulade, exactly?  I imagine most people when asked this question, almost immediately think of Thousand Island salad dressing.  That would be accurate if only we were speaking of similarities in look, but not exactly in taste.  From what I’ve seen, the main difference between the two, is all in the base.  Remoulade’s base is mayonnaise while Thousand Island’s base is ketchup and mayonnaise.  According to Joy of Cooking, my own recipe for remoulade is not quite accurate.   You will find many, many variations to include some with curry powder, horseradish, anchovies, capers or chopped pickle.   One mysterious question I am unable to answer is about the pronunciation.  I have been saying it like ‘roooomilaaaaad’ yet while writing this post, spell check corrected me to say ‘remoulade’.  It sounds completely unnatural for me to say ‘remooolaaade’.  How unfortunate that Mr. Cheese falls victim to my out loud attempts at saying it correctly.  Over and over and over again.   


  • 1/2 cup mayonnaiseremoulade with fish & 'maters
  • 1 teaspoon brown mustard
  • 2 Tablespoons cocktail sauce
  • 1 Tablespoon Worcestershire
  • 2 Tablespoons sweet onion, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon celery seed

How to Make It!

Mix all ingredients in a small bowl, cover and refrigerate for at least an hour prior to service, to allow flavors to blend.  Yields 4 servings



About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in haddock, recipes, sauces, sides, tilapia and tagged , , , , , , . Bookmark the permalink.

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