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Blackened Halibut with Remoulade

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1 fillet and 2 tablespoons sauce)
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

Nutrition 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

How to Make It

  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.