The Lowcountry Anglers Fishing Club

Blackened Redfish with Remoulade Recipe

Ready in: < 30 minutes

Serves/Makes:   4

Ingredients:

6 tablespoons mayonnaise
1/2 small onion, chopped
2 tablespoons chopped parsley
1 tablespoon lemon juice
2 teaspoons capers, drained
1 teaspoon dijon mustard
1/2 teaspoon sugar
1 tablespoon cajun seasoning
2 teaspoons paprika
2 teaspoons canola oil
24 ounces redfish or tilapia fillet

Directions:

To prepare the remoulade (a French cousin of tartar sauce) combine the mayonnaise, onion, parsley, lemon juice, capers, mustard, and sugar in a medium bowl; blend well and set aside.

Combine the Cajun seasoning and paprika on a piece of wax paper. Heat a large nonstick skillet over medium-high heat until hot; swirl in the oil. Dip the flesh side of each fish fillet into the seasoning mixture, then immediately place flesh-side down into the hot skillet. Repeat with the remaining seasoning mixture and fillets. Cook, turning once until the skin is blackened and the fish flakes easily with a fork, about 4 minutes.

Serve immediately with the remoulade.