Blackened Redfish with Remoulade

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.

cook's notes

Be sure to serve this classic with some steamed brown rice or Cajun-style "dirty" rice.