Blackened Halibut with Remoulade

Blackened Halibut with Remoulade Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
A creamy mayonnaise-based sauce balances the highly seasoned fish. If you can't find cornichons, substitute chopped dill pickle in the sauce.


4 servings (serving size: 1 fillet and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 33 %
Fat 9.1 g
Satfat 0.7 g
Monofat 2.6 g
Polyfat 3.3 g
Protein 34.8 g
Carbohydrate 5.9 g
Fiber 1.4 g
Cholesterol 52 mg
Iron 2.2 mg
Sodium 719 mg
Calcium 97 mg


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


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.

David Bonom,

Cooking Light

April 2008
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