Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Cajun Swordfish with Quick, Creamy Remoulade Sauce

Article Image
Scott Phillips

Servings: two.

This tasty fish dinner is a weeknight winner: it makes excellent use of a variety of pantry staples (mayonnaise, mustard, capers, and dried spices among them) and the swordfish itself is beautifully browned in just ten minutes or less.

Ingredients

  • 1/4 cup mayonnaise
  • 1 tsp. whole-grain mustard
  • 1 tsp. prepared horseradish, squeezed dry with a paper towel
  • 1 tsp. capers, rinsed, drained, and chopped
  • 3/4 tsp. hot paprika
  • 3/4 tsp. dried thyme
  • 3/4 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • Kosher salt and freshly ground black pepper
  • 2 swordfish steaks, 1/2 inch thick (6 to 8 oz. each), trimmed of any skin or dark flesh
  • 1 Tbs. vegetable oil

Nutritional Information

      Nutritional Sample Size based on two servings
      Calories (kcal) : 470
      Fat Calories (kcal): 330
      Fat (g): 35
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 16
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 85
      Sodium (mg): 950
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 32

Preparation

  • 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 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. 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. Serve with the rémoulade sauce.

Serve with rice and red beans.

Tip

This recipe can be doubled, but you’ll need to use two pans for the fish.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks