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Creole Baked Fish

 2 lb. whitefish fillets
Salt to taste
Maison Louisianne Creole Spices to taste
1/2 cup thinly sliced onions
2 tablespoons butter
1 cup mayonnaise
1/4 cup Maison Louisianne Creole Mustard
2 tablespoons dry Vermouth

In a shallow baking dish, salt and spice fish liberally, cover with sliced onions, dot with butter. 

Bake 20 minutes or until fish flakes easily.

In a small bowl, mix mayonnaise, Maison Louisianne Creole Mustard, and Vermouth. 

Pour over fish and broil 2-3 minutes, until brown and bubbly.

Serve with mashed potatoes made from purple potatoes (using liberal amounts of cream and horseradish) and steamed veggies.