New Year's Healthy Cookbook: Blackened swordfish and Emeril's Remoulade recipe

Light and SO healthy! This meal really has a spicy kick. Tone it down by cutting down on the amount of cayenne and black pepper you add.

To find the freshest fish and all the remaining ingredients, shop your local Meijer.

• 1 t paprika
• 1/2 t oregano, rubbed
• 1/2 t thyme, rubbed
• 1/4 t cayenne
• 1/4 t salt
• 1/4 t freshly ground black pepper
• 2 swordfish steaks
• fresh lemon juice to taste

1. Mix spices and rub over fish. Let sit for 20 minutes. Meanwhile, heat a cast iron skillet on the grill over medium high heat. When skillet is extremely hot, add fillets and cook til lightly blackened. Turn and blacken other side. Drizzle with lemon juice. Serve with Remoulade.

Remoulade

• 1/3 cup light mayo
• 2 T minced celery
• 1 T minced onion (I used red)
• 1 T Creole mustard
• 1 1/4 t paprika
• 1 t red wine vinegar
• 1 t prepared horseradish
• 1 t hot sauce
• 1 clove garlic, minced

1. Add all ingredients to a small bowl and whisk til blended.
2. I served the steaks with steamed corn on the cob and green beans and fresh sliced tomato from the garden, along with Remoulade.