Blackened Halibut with Remoulade

By lgreenstreet

A creamy mayonnaise-based sauce balances the highly seasoned fish. If you can't find cornichons, substitute chopped dill pickle in the sauce.

Ingredients

• Sauce:
• 1/3 cup low-fat mayonnaise
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon finely chopped cornichon
• 1 tablespoon whole-grain Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 1 garlic clove, minced
• Fish:
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 4 (6-ounce) halibut fillets
• 2 teaspoons canola oil

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. To prepare sauce, combine first 8 ingredients in a bowl. Cover and chill.

2. 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.