Do you know about rémoulade? If not, you're going to thank me. There are endless variations; Down South we turn it red with curry, and I've tasted it with pickles, horseradish, anchovies, capers — you name it. My own rendition adds some things that may surprise you, and it is the perfect seafood accompaniment. But don't stop there, you'll want to slather it on a cheeseburger or a grilled chicken sandwich, use it as a dip for veggies, and lots more.
R
- 1/2 cup low-fat mayonnaise
- 1/2 cup low-fat plain yogurt
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1/2 tsp hot sauce
- 1 celery rib, finely diced
- 3 scallion, thinly sliced
- 2 tbsp chopped flat-leaf parsley
- 1 hard-boiled egg, coarsely chopped
- 1 tbsp mustard seed
- 2 rinsed, chopped capers
To make the remoulade:
- In a medium bowl, combine the mayonnaise, yogurt, mustard, vinegar, hot sauce, celery, scallions, parsley, egg, mustard seeds, and capers. Mix with a rubber spatula until well combined. Cover the bowl with plastic wrap and refrigerate until serving time.
Fish
- 4 (5 to 8 ounces each) mahi-mahi fillet
- 3 tbsp olive oil
- 4 grated zest and juice of 4 lemons
- salt and freshly ground black pepper
To cook the fish:
- Preheat an outdoor grill or a stovetop grill pan to medium-high heat.
- Drizzle the mahi-mahi with the oil and sprinkle with three-quarters of the lemon zest and juice. Season generously with salt and pepper. Grill the mahi-mahi until it flakes easily with a fork, 3 to 4 minutes per side.
- Transfer the grilled fish to a serving platter and sprinkle with the remaining zest and juice. Serve with the remoulade.
