The Sweet Life

What's This?
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.



½ cup low-fat mayonnaise½ cup low-fat plain yogurt1 Tbsp Dijon mustard1 Tbsp red wine vinegar½ tsp hot sauce1 celery rib, finely diced3 scallion, thinly sliced2 Tbsp chopped flat-leaf parsley1 hard-boiled egg, coarsely chopped1 Tbsp mustard seed2 rinsed, chopped capers


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.




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:

  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.



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Nutrition Facts

Provided by: The Sweet Life

Per Single Serving / Serves 4 Total

  • Calories 408
  • Total Fat 24g
  • Saturated Fat 4g
  • Sodium 635mg
  • Total Carbohydrates 14g
  • Fiber 3g
  • Protein 36g
  • Cholesterol 189mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Fish, Seafood

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