Blackened Halibut with Remoulade

April 20, 2008April 9, 2022

Cooking Light, APRIL 2008

I love blackened anything, so this was perfect! CTM sprinkled the spice on the fish and we fried them in a nonstick skillet. He cooked them PERFECTLY! The spices were just enough to coat three tilapia fillets and just spicy enough. This one will be on the menu again, soon. We served it with the orzo and red pepper salad posted previously.

Measuring cups and spoons

Small bowl

Large nonstick skillet

Spatula

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