Walleye, northern, bass, catfish or any white meat fish. Broil fillets until almost done; remove. Spread topping evenly; return and broil 1 to 2 minutes until browned.

TOPPING:

2 tbsp. mayonnaise
2 tbsp. prepared mustard
2 tsp. finely chopped onion or onion juice
2 tsp. garlic juice
2 tsp. lemon juice
2 tsp. cream-style prepared horseradish
1/2 tsp. hot pepper sauce (optional)
1 c. butter

In a small saucepan, combine mayonnaise and mustard. Add remaining ingredients. Blend into a smooth mixture. Over low heat, place above; add butter a little at a time. Stir until mixture is all melted. Baste fillets with topping; brown and serve.

Remaining topping may be reheated and served in a pitcher, to be used over vegetables such as broccoli or cauliflower.