Blackened Halibut with Remoulade

13 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: 1 fillet and 2 tablespoons sauce)
By David Bonom
April 2008
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

To prepare sauce, combine first 8 ingredients in a bowl. Cover and chill.

Step 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.

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Ratings & Reviews

Quick and Yummy

TheRealKatie
July 06, 2016
Just made tonight. Super easy and delish. I recommend doubling the spice mixture for the fish to get that true blackened effect. I also added to dill to the sauce and a little extra lemon juice.

Sheree3's Review

Smitchell
January 17, 2011
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.

CAgirlinIA's Review

dory92064
September 20, 2010
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!

Tiffany3607's Review

shannon25
April 25, 2010
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 :-)

TheRealKatie's Review

Sheree3
January 20, 2010
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.

adventurecook's Review

carolfitz
July 06, 2009
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.

whitestavern's Review

HarliRose
June 03, 2009
One of the best from Cooking Light. The whole family loved this one. It will be my go-to recipe for halibut from now on. Would be great even without the remoulade.

ajknightfan's Review

ajknightfan
May 18, 2009
I've been looking for a 'blackening' recipe for my husband and he loves this!

dory92064's Review

adventurecook
January 15, 2009
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.

shannon25's Review

whitestavern
January 04, 2009
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.