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Blackened Fish with Creole Remoulade
Spice up your dinner routine with this flavorful blackened fish topped with a zesty Creole remoulade sauce that will have your taste buds dancing!
Ingredients:
– 4 fillets of white fish (e.g., tilapia or cod), 6 oz each
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp cayenne pepper
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/4 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp hot sauce
– 1 tbsp capers, chopped
– 1 tbsp fresh parsley, chopped
– 1 clove garlic, minced
– 1 tbsp lemon juice
Directions:
1. In a small bowl, mix paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper to create a blackening seasoning. Coat each fish fillet generously with the seasoning.
2. Heat a skillet over high heat and sear the fish for 2-3 minutes per side until blackened and cooked through.
3. In another bowl, combine mayonnaise, Dijon mustard, hot sauce, capers, parsley, garlic, and lemon juice to make the Creole remoulade sauce.
4. Serve the blackened fish hot, topped with a dollop of the Creole remoulade sauce.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Calories: ~300 per serving | Servings: 4 | Storage Tips: Store fish and sauce separately in airtight containers in the refrigerator for up to 2 days.
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