Fish Daufuskie Recipe

By mytymyt
Difficulty: Easy | Total Time: 20 minutes | Active Time: | Makes: 4 to 6 servings

I had this dish at the Skull Creek Island Restaurant (since defunct) about 25 years ago and worked it out to this imitation that has served me well through the years.

  • 1 large fish fillet of your choice. One thick enough to bake.
  • 2 parts mayonnaise (could be 1 TBSP, more or less)
  • 1 part mustard (half the amount of mayonnaise)
  • vermouth
  • lemon juice or lime juice
  • 1 small onion, sliced very, very thin
  • 1 small lemon or lime, sliced very,very thin
  • capers
  • paprika
  1. Mix mayonnaise and mustard enough vermouth to make a paste.
  2. Place fish in appropriate baking dish and squeeze lemon or lime juice over it.
    seasoning may not be necessary.
  3. Mask entire fish with mustard/mayo paste
  4. Cover the entire fish with the thinly sliced onions.
  5. Lap the lemon/lime slices down the entire center of the fish and sprinkle all over with capers.
  6. Dust with paprika and bake in pre heated 350* until the fish flakes. This could take ten minutes or a half an hour depending on the thickness of the fish.

Member recipes are not tested by the CHOW food team.