4 servings (serving size: 1 fillet and 2 tablespoons sauce)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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
How to Make It
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.
We made this while "camping" and have since incorporated it into regular fare. Easy, adaptable to most fish (we've come to favor sustainable catfish). I've never made with cornichons, and haven't missed them.
We loved this! I made the recipe exactly as written - the only slight change was substituting half plain yogurt for half the mayo - but see where a little more red pepper and/or smoked paprika would be great. Agree, the fish is fabulous on it's own, however, I think the remoulade really enhances it and I probably would always make the two together; I will DEFINITELY be making this again!
Made this for my chef boyfriend and he absolutely loved it! I'll definitely make this again. The remoulade was a little earthy for his taste at first but as he ate the halibut, he needed it to soothe his tastebuds :-)
Very easy, fast and tasty. I used twice as much red pepper and more of everything except mayo in the remoulade and it was very good. I thought the blackened seasoning was flavorful but I might experiment with making it spicier or adding some other spices. I'd make it again.
I substituted 1 t smoked paprika for the 2 t of regular paprika and followed the rest of the recipe as shown. The fish came out very tasty, with a nice light, smoky flavor. I aslo used the tartar sauce from 'Halibut sandwiches w/ tartar sauce' recipe from Apr '08, as I didn't have the correct ingredients for the remoulade. Both worked great together. I will make this again.
Very good and easy to prepare. I used Mahi Mahi in place of halibut, with no other changes to recipe. The Remoulade nicely compliments the fish -- used capers in place of the cornichon, no other changes to recipe. Served with coconut rice and minted cucumbers (both CL recipes). Very enjoyable meal, with minimum effort.
I made this for my 2 year anniversary and my husband called me the next day at work thanking me for it. I did add more lemon to the sauce and some more red pepper to the fish but me and my husband loved it. We will make this again.
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