Cajun Swordfish with Quick, Creamy Remoulade Sauce

Photo by Scott Phillips
Ingredients
- ¾ tsp. dried thyme
- 1 tsp. whole-grain mustard
- 1 Tbs. vegetable oil
- ¼ cup mayonnaise
- ½ tsp. garlic powder
- 2 swordfish steaks, ½ inch thick (6 to 8 oz. each), trimmed of any skin or dark flesh
- 1 tsp. prepared horseradish, squeezed dry with a paper towel
- + 4 more ingredients
-
- ¾ tsp. dried oregano
- 1 tsp. capers, rinsed, drained, and chopped
- ¾ tsp. hot paprika
- Kosher salt and freshly ground black pepper
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. Brush the swordfish with 1 tsp. of the oil. Spread equal amounts of the paprika mixtu...
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