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Cajun Swordfish with Quick, Creamy Remoulade Sauce


Serves two.

  • by from Fine Cooking
    Issue 66

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.

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

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.

Serving Suggestions

Serve with rice and red beans.

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

Photo: Scott Phillips

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