|
Bake until just cooked through the desired amount of cod, cusk, catfish or monkfish tail fillets. Let cool while preparing the following:
Seafood Sauce
3/4 cup ketchup
2 Tbls white prepared horseradish (or to taste)
1/2 tsp. white vinegar
Mix all sauce ingredients together. Adjust the seasonings if necessary. Combine the sauce with the fish and refrigerate several hours before serving.
|