Blackened Halibut with Remoulade

Name: Blackened Halibut with Remoulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons canola oil; 0 teaspoons dried thyme; 1 Tbsp chopped fresh chives; 2 Tbsps chopped fresh flat-leaf parsley; 1 garlic clove, minced; 1 teaspoons garlic powder; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 680 grams halibut fillets; 1 teaspoon fresh lemon juice; 79 milliliters low-fat mayonnaise; 1 teaspoons dried oregano; 2 teaspoons paprika; 0 teaspoons salt; 1 teaspoons salt; 1 teaspoons sugar; 1 Tbsp whole-grain Dijon mustard; 1 Tbsp finely chopped cornichon

Blackened Halibut with Remoulade is a gluten free, dairy free, and pescatarian recipe with 4 servings. One serving contains 231 calories, 32g of protein, and 9g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It works well as an expensive main course. Head to the store and pick up ground pepper, salt, thyme, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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

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Sauce

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Bowl

To prepare fish, combine paprika and next 7 ingredients (through red pepper).

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Red Pepper

Paprika

Fish

Sprinkle fish evenly with seasoning mixture.

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Seasoning

Fish

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add fish to pan; saut 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

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Fish

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Frying Pan

Serve with sauce.

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Sauce

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Bowl

Frying Pan

Ingredients

Servings:

2teaspoons

canola oil 0teaspoons

dried thyme 1Tbsp

chopped fresh chives 2Tbsps

chopped fresh flat-leaf parsley 1

garlic clove, minced 1teaspoons

garlic powder 1teaspoon

ground cumin 0teaspoons

ground red pepper 680grams

halibut fillets 1teaspoon

fresh lemon juice 79milliliters

low-fat mayonnaise 1teaspoons

dried oregano 2teaspoons

paprika 0teaspoons

salt 1teaspoons

sugar 1Tbsp

whole-grain Dijon mustard 1Tbsp

finely chopped cornichon

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.