"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Blackened Halibut with Remoulade Recipe

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This recipe for Blackened Halibut with Remoulade, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Duke-Haynes
Added: Thursday, March 27, 2008


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
1/2 tsp dried thyme
1/4 tsp ground red pepper
4 (6 oz) halibut fillets
2 tsp canola oil

1/3 cup low fat mayo
2 tbsp chopped flatleaf parsley
1 tbsp chopped fresh chives
1 tbsp finely chopped dill pickles
1 tbsp whole grain dijon mustard
1 tsp fresh lemon juice
1/8 tsp salt
1 garlic clove, minced

Prepare sauce by combining first 8 ingredients in a bowl. Cover and chill.

To prepare fish combine paprika and next 7 ingredients through the red pepper. Sprinkle over fish evenly. Heat oil in nonstick skillet over medium-high heat. Add fish, saute 4 minutes on each side or until fish flakes easily with fork. Serve with sauce.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
245 calories 9.1 g fat 34.8 protein 1.4 fiber.




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