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
Printable Recipe
Ingredients:
4 tilapia (or any white fish) fillets
Garlic salt
Pepper
Paprika
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
Directions:
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!
So simple and delicious! I love all the fish recipes you do! Oh and I am 100% cool with store bought Mayo as long as it's high quality stuff! I mean who has the time!? :)
ReplyDeleteWe really need to eat more fish around here. So does aioli have four syllables? And is it pronounced, a-ee-OH-lee? Things like that drive me crazy until I know. Thanks, Jenn. :-)
ReplyDeleteI have no problem with starting with a ready-made mayonnaise; why reinvent ye olde proverbial wheel??? You work hard, you're hungry at the end of the day; embellish it, make it your own, and enjoy it!
ReplyDeleteRosemary is such a great flavor, one that I don't use nearly enough! I've made homemade mayo and let me tell you, a jar of Hellmanns is just as good :)
ReplyDeleteHomemade mayo? Give me a break. I would never do that. Give me a jar of it anytime. Got to do some fish this week.
ReplyDeleteThere's nothing wrong with store-bought mayo. I like it. Simple and delicious. Happy New Year to you. :)
ReplyDeleteTHANK YOU for the aioli recipe. I can't wait to make it!
ReplyDeleteSounds perfect! I have so much rosemary in my back yard.
ReplyDeleteSo ... my rosemary is done for the year up here in Nebraska. But I dried some before the first frost. Any suggestions on making aioli with dried rosemary?
ReplyDeleteJudy - it's actually pronounced A-Oh-Lee :)
ReplyDeleteGary - you can make it with the dried rosemary, you'll just use less of it. Or, you can try and rehydrate your dried rosemary by submerging it in water for about 10 minutes or so. Either way should work just fine.
I think I dated a girl named Rosemary Aioli once......
ReplyDelete;)