Cajun Swordfish with Quick, Creamy Remoulade Sauce

Ingredients

• 2 swordfish steaks, ½ inch thick (6 to 8 oz. each), trimmed of any skin or dark flesh
• 1 tsp. capers, rinsed, drained, and chopped
• 1 tsp. prepared horseradish, squeezed dry with a paper towel
• ½ tsp. garlic powder
• ¾ tsp. dried oregano
• ¾ tsp. hot paprika
• 1 Tbs. vegetable oil
• + 4 more ingredients
• • ¾ tsp. dried thyme
  • 1 tsp. whole-grain mustard
  • ¼ cup mayonnaise
  • 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