Cajun Swordfish With Quick, Creamy Remoulade Sauce

Name: Cajun Swordfish With Quick, Creamy Remoulade Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Creole, Cajun
Ingredients: 1 teaspoon capers, rinsed, drained, and chopped; 1 teaspoons dried thyme; 1 teaspoons garlic powder; 1 teaspoon prepared horseradish, squeezed dry with a paper towel; 2 servings Kosher salt and freshly ground black pepper; 59 milliliters mayonnaise; 1 teaspoons dried oregano; 1 teaspoons hot paprika; 340 grams swordfish steaks, 1/2 inch thick each), trimmed of any skin or dark flesh; 1 Tb vegetable oil; 1 teaspoon whole-grain mustard

The recipe Cajun Swordfish With Quick, Creamy Remoulade Sauce could satisfy your Creole craving in around 45 minutes. For $4.2 per serving, you get a main course that serves 2. One serving contains 504 calories, 34g of protein, and 39g of fat. If you have whole-grain mustard, thyme, oregano, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Instructions

Tip:This recipe can be doubled, but youll need to use two pans for the fish. In a small bowl, combine the mayonnaise, mustard, horseradish, and capers; stir until well blended. In another small bowl, combine the paprika, thyme, oregano, garlic powder, 1/2 tsp. salt, and 1/8 tsp. pepper.

Ingredients you will need

Garlic Powder

Horseradish

Mayonnaise

Mustard

Oregano

Paprika

Capers

Pepper

Thyme

Fish

Salt

Equipment you will use

Bowl

Brush the swordfish with 1 tsp. of the oil.

Ingredients you will need

Swordfish

Cooking Oil

Spread equal amounts of the paprika mixture onto both sides of the swordfish and let sit for 10 minutes. In a large cast-iron or heavy-duty skillet, heat the remaining 2 tsp. oil over medium-high heat until very hot.

Ingredients you will need

Swordfish

Paprika

Spread

Cooking Oil

Equipment you will use

Frying Pan

Add the swordfish and cook until well browned, 4 to 5 minutes. Flip the swordfish and continue to cook until the fish is cooked through (cut into it to check) and the second side is well browned, another 3 to 5 minutes.

Ingredients you will need

Swordfish

Fish

Serve with the rmoulade sauce. Serving Suggestions

Ingredients you will need

Sauce

Serve with rice and red beans.

Ingredients you will need

Red Kidney Beans

Rice

Size

based on two servings, Calories

470, Fat

35, Fat Calories

330, Saturated Fat

6, Protein

32, Monounsaturated Fat

11, Carbohydrates

950, Cholesterol

85, Fiber

Photo: Scott Phillips

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2, Polyunsaturated Fat

16, Sodium

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoon

capers, rinsed, drained, and chopped 1teaspoons

dried thyme 1teaspoons

garlic powder 1teaspoon

prepared horseradish, squeezed dry with a paper towel 2servings

Kosher salt and freshly ground black pepper 59milliliters

mayonnaise 1teaspoons

dried oregano 1teaspoons

hot paprika 340grams

swordfish steaks, 1/2 inch thick each), trimmed of any skin or dark flesh 1Tb

vegetable oil 1teaspoon

whole-grain mustard

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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.