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Cajun Swordfish with Quick, Creamy Remoulade Sauce

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.


  • 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


  • 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.


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


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Reviews (1 review)

  • joyfullady | 07/04/2017

    This is a quick, great dish!

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