Blackened Halibut with Remoulade

Made to recipe using smoked paprika.  Liked the spice blend and love halibut but think the rub would be better used on less expensive fish.  I should have thought of that earlier, halibut @ $19+ a pound.  Other than that, it was quick & easy.

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.

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.

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.

I've been looking for a 'blackening' recipe for my husband and he loves this!

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.

I thought this recipe was good, especially the remoulade. I might make it again. My family goes halibut fishing every year and come back with TONS of fish so we are always looking for good halibut recipes. I didn't really alter anything, but i think i should have. It tasted too much like paprika and not enough spice to it to be considered blackened. I might add some more red pepper.