Blackened Halibut with Remoulade

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Ingredients:

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

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

Directions:

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.

By RecipeOfHealth.com