Cajun Swordfish with Quick, Creamy Remoulade Sauce

• 1/4 cup mayonnaise
• 1 tsp. whole-grain mustard
• 1 tsp. prepared horseradish, squeezed dry with a paper towel
• 1 tsp. capers, rinsed, drained, and chopped
• 3/4 tsp. hot paprika
• 3/4 tsp. dried thyme
• 3/4 tsp. dried oregano
• 1/2 tsp. garlic powder
• Kosher salt and freshly ground black pepper
• 2 swordfish steaks, 1/2 inch thick (6 to 8 oz. each), trimmed of any skin or dark flesh
• 1 Tbs. vegetable oil

Tip:

This recipe can be doubled, but you’ll need to use two pans for the fish.

In a small bowl, combine the mayonnaise, mustard, horseradish, and capers; stir until well blended.

In another small bowl, combine the paprika, thyme, oregano, garlic powder, 1/2 tsp. salt, and 1/8 tsp. pepper. Brush the swordfish with 1 tsp. of the oil. Spread equal amounts of the paprika mixture onto both sides of the swordfish and let sit for 10 minutes.

In a large cast-iron or heavy-duty skillet, heat the remaining 2 tsp. oil over medium-high heat until very hot. Add the swordfish and cook until well browned, 4 to 5 minutes. Flip the swordfish and continue to cook until the fish is cooked through (cut into it to check) and the second side is well browned, another 3 to 5 minutes. Serve with the rémoulade sauce.