Blackened Redfish with Remoulade

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#33937

serves/makes:

ready in:
under 30 minutes

ingredients

6 tablespoons mayonnaise
1/2 small onion, chopped
2 tablespoons chopped parsley
1 tablespoon lemon juice
2 teaspoons capers, drained
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1 tablespoon Cajun seasoning
2 teaspoons paprika
2 teaspoons canola oil
24 ounces redfish or tilapia fillet

directions

To prepare the remoulade (a French cousin of tartar sauce) combine the mayonnaise, onion, parsley, lemon juice, capers, mustard, and sugar in a medium bowl; blend well and set aside.

Combine the Cajun seasoning and paprika on a piece of wax paper. Heat a large nonstick skillet over medium-high heat until hot; swirl in the oil. Dip the flesh side of each fish fillet into the seasoning mixture, then immediately place flesh-side down into the hot skillet. Repeat with the remaining seasoning mixture and fillets. Cook, turning once until the skin is blackened and the fish flakes easily with a fork, about 4 minutes.

Serve immediately with the remoulade.