Cajun Swordfish with Quick, Creamy Remoulade Sauce

Cajun Swordfish with Quick, Creamy Remoulade Sauce
Photo by Scott Phillips


  • 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...

View full recipe at Fine Cooking


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