Blackened Halibut With Remoulade

• Sauce:
• 1/3 cup low-fat mayonnaise
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon finely chopped cornichon
• 1 tablespoon whole-grain Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 1 garlic clove, minced
• Fish:
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 4 (6-ounce) halibut fillets
• 2 teaspoons canola oil

1. To prepare sauce, combine first 8 ingredients in a bowl. Cover and chill.
2. To prepare fish, combine paprika and next 7 ingredients (through red pepper). Sprinkle fish evenly with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; saute 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.

lowfat mayonnaise, flatleaf, fresh chives, cornichon, wholegrain, lemon juice, salt, garlic, paprika, ground cumin, salt, sugar, garlic, oregano, thyme, ground red pepper, canola oil

Taken from www.myrecipes.com/recipe/blackened-halibut-with-remoulade (may not work)