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Blackened Halibut with Remoulade
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Brief Description
Creamy mayonnaise-based sauce (remoulade) balances the well-seasoned fish; substitute chopped dill pickles in the sauce if you can't find cornichons.
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Main Ingredient
halibut
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Category: Fish or seafood
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Cuisine: Cajun
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Delicious!
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Posted By: KathyD
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Posted On: Nov 15, 2021
Number of Servings:
Ingredients:
- 1/3 cups - low-fat mayonnaise
- 2 tablespoons - chopped fresh flat-leaf parsley
- 1 tablespoons - chopped fresh chives
- 1 tablespoons - finely chopped cornichon (or dill pickles)
- 1 tablespoons - whole-grain Dijon mustard
- 1 teaspoons - fresh lemon juice
- 1/8 teaspoons - salt
- 1 cloves - garlic minced
- 2 teaspoons - paprika
- 1 teaspoons - ground cumin
- 1/2 teaspoons - salt
- 1/2 teaspoons - sugar
- 1/2 teaspoons - garlic powder
- 1/2 teaspoons - dried oregano
- 1/4 teaspoons - dried thyme
- 1/4 teaspoons - ground red pepper
- 4 - halibut fillets (6 oz. each)
- 2 teaspoons - canola oil
Directions:
To prepare sauce, combine first 8 ingredients in a bowl. Cover and chill.
To prepare fish, combine paprika and next 7 ingredients (through red pepper). Sprinkle fish evenly with seasoning mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; sauté 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve with sauce.
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