Broiled White Fish
White fish · Mayo · Lemon · Tartar sauce
Broil — high — IT 145°F
Fish with a mayo crust. It’s a bit of kitchen magic that means you don’t need breading. Use whatever fish fillets you like: cod, haddock, halibut, tilapia. Arrange on a buttered baking dish, spread with mayo, sprinkle with a squeeze of citrus—lime, lemon, even grapefruit. Bake until the fish is just cooked (145°F on your handy-dandy instant-read thermometer, or less if you like it rare) and the mayo browns and forms a crust. If you don’t care for mayo, try thin slices of butter instead. If you do like mayo, don’t forget the tartar sauce.
(When in doubt, add butter and/or salt.)