Blackened Halibut with Remoulade

Sauce

  • 1/3 cup mayonnaise
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh chives
  • 1 tbsp pickle relish
  • 1 tbsp whole-grain mustard
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1 clove garlic, minced

Fish

  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 4 6-ounce halibut fillets
  • 2 tsp canola oil

Combine all sauce ingredients in a bowl. Cover and chill.

Combine paprika, cumin, salt, sugar, garlic powder, oregano, thyme, and cayenne pepper in a small bowl. Sprinkle fish evenly with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; saute 5 minutes on each side or until fish flakes easily with a fork.

Serve with sauce.

4 servings