Blackened Halibut with Remoulade
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Ingredients
Sauce:
⅓ cup low-fat mayonnaise
2 tablespoons chopped fresh flat-leaved parsley
1 tablespoon chopped fresh green onion
1 tablespoon finely chopped gherkin
1 tablespoon whole grain dijon mustard
1 teaspoon fresh lemon juice
⅛ a teaspoon of salt
1 clove garlic, minced
Fish:
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon sugar
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon ground red pepper flakes
4 halibut fillets (6 oz.)
2 teaspoons canola oil
To make
A creamy mayonnaise-based sauce balances out the highly seasoned fish. If you can't find gherkins, add chopped pickled cucumber and dill to the sauce.
To make the sauce, combine the first 8 ingredients in a bowl. Cover and refrigerate.To prepare the fish, combine the paprika and the following 7 ingredients (with the addition of red pepper). Sprinkle the fish evenly with the seasoning mixture. Heat the oil in a large nonstick skillet over medium-high heat. Place the fish in the pan; cook for 4 minutes on each side, or until the fish flakes easily when tested with a fork, or until the desired degree of roasting is achieved. Serve with the sauce.
To make the sauce, combine the first 8 ingredients in a bowl. Cover and refrigerate.To prepare the fish, combine the paprika and the following 7 ingredients (with the addition of red pepper). Sprinkle the fish evenly with the seasoning mixture. Heat the oil in a large nonstick skillet over medium-high heat. Place the fish in the pan; cook for 4 minutes on each side, or until the fish flakes easily when tested with a fork, or until the desired degree of roasting is achieved. Serve with the sauce.
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Author:Admin
Published: 11/20/2023 8:23 PM
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