Mahi-Mahi with Remoulade

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Serving Size: 4

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

  • 0.5 cup low-fat mayonnaise
  • 2 rinsed, chopped capers
  • 1 Tbsp mustard seed
  • 1 hard-boiled egg, coarsely chopped
  • 2 Tbsp chopped flat-leaf parsley
  • 3 scallion, thinly sliced
  • 1 celery rib, finely diced
  • 0.5 tsp hot sauce
  • 1 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • 0.5 cup low-fat plain yogurt

To make the remoulade:

  1. 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 grated zest and juice of 4 lemons
  • 3 Tbsp olive oil
  • 4 (5 to 8 ounces each) mahi-mahi fillet
  • salt and freshly ground black pepper

To cook the fish:

  1. Preheat an outdoor grill or a stovetop grill pan to medium-high heat.
  2. 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.
  3. Transfer the grilled fish to a serving platter and sprinkle with the remaining zest and juice. Serve with the remoulade.