Rosemary aioli.......I think I love you.
Confession time: I did not make the aioli from scratch...well I did make it from scratch, but not completely from scratch. You see, I used store bought mayo in place of making my own. I know, some people think it's just not a true aioli unless you make it 100% from scratch. Well, I looked around, people. And I'm here to tell you...even Emeril Lagasse sometimes uses store bought mayo for his aioli (Ok, I really don't know that to be 100% true, so if you are reading Emeril and this isn't true, I'm sorry to have lied for the sake of proving a point.)
Either way, this was a wonderful little sauce to go with a simple baked fish. I know there are many of you that don't like fish, so you can easily use this on chicken...or even has a sandwich spread...now THAT would be really really GOOD!!
P.S...since I've been around a year now, I have added a link at the end of each post (from here on out) that will lead you to the post from last year. Who knows, maybe you'll find a new favorite??
***Just a reminder: You have until Thursday, January 6, 2011 to enter for your chance to win a $30 gift card to Penzey's Spices. Click Here for details.***
Simple Baked Fish with Rosemary Aioli
4 tilapia (or any white fish) fillets
1/4 cup mayonnaise
2 teaspoon Dijon mustard
1 Tablespoon lemon juice
1 garlic clove, finely minced
1-2 teaspoons finely chopped fresh rosemary leaves
Preheat the oven to 400 degrees. Spray a baking dish with nonstick cooking spray. Rinse fish and pat dry. Season both sides with garlic salt, pepper, and paprika. Place the fish in prepared dish. Bake for 12-15 minutes or until the fish flakes easily with a fork.
Meanwhile, mix together the mayonnaise, mustard, lemon juice, garlic, and rosemary. Serve over fish...and enjoy! You can also use this as a dip for your french fries.. YUM!
One Year Ago: Lasagna