Options

Format:
Include:
PRINT
Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Blackened Halibut with Remoulade

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

Cooking Light APRIL 2008

  • Yield: 4 servings (serving size: 1 fillet and 2 tablespoons 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 33%
  • Fat: 9.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 3.3g
  • Protein: 34.8g
  • Carbohydrate: 5.9g
  • Fiber: 1.4g
  • Cholesterol: 52mg
  • Iron: 2.2mg
  • Sodium: 719mg
  • Calcium: 97mg
advertisement

Go to Full Version of

Blackened Halibut with Remoulade Recipe

advertisement