Blackened Halibut
Pan-seared blackened halibut fillets are delicious and so easy to prepare. You can have dinner ready in under 30 minutes. The blackening seasoning, with its blend of flavorful spices, perfectly balances the mild, delicate flavor of the halibut. The fish gets seared for 3-4 minutes on each side, creating a charred, crispy crust that adds an irresistible texture to every bite.
Servings: 4 Servings
Ingredients
For the Spicy Blackened Rub:
- 1 tablespoon garlic powder
- 1 tablespoons smoked paprika
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons onion powder
- ¼ teaspoon cayenne powder
- 2 teaspoon dried oregano
- 1 teaspoon brown sugar
- 1 teaspoon espresso coffee powder
For the Blackened Halibut
- 4 6-oz portions halibut, 1 to 1-½ inches thick
- 2 tablespoons cooking oil
Instructions
- Combine the spices in a shallow dish and dredge each portion of halibut on both sides.
- Place a large cast iron skillet over medium-high heat when the skillet is hot brush the bottom lightly with oil. Place the halibut fillets skin side up and cook for 4 minutes.
- Carefully turn the fillets and cook, skin side down, for 3-4 minutes, until the flesh is opaque and flakes easily, checking after 3 minutes with a dinner fork or an instant read thermometer.
- If using an instant read thermometer, the temperature should read 130°F, remove from the skillet and serve immediately.
Notes
- Alternative to making your own spice blend consider a store brand product. There are many blackened spice blends on the market, they are often labeled as ‘Cajun’ rub.
- I like to cover the seasoned fish with plastic wrap and press the fish so the seasoning coat firmly adheres. This keeps my hands from getting 'blackened' with the seasoning as I press lightly on the fish.
- The cooking time in this recipe is for halibut fillets of 1-1/2 inches thick. If your fish is less than 1 inch thick adjust the cooking time.
- To check for doneness without a thermometer: insert the tines of a dinner fork at a 45-degree angle into the thickest part of the fish and twist slightly. If the fish flakes easily, without resistance it is ready to eat.
- Do not overcook the halibut as it will be dry and tough.
Nutrition
Serving: 1 | Calories: 215kcal | Carbohydrates: 6g | Protein: 39g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 102mg | Sodium: 1201mg | Fiber: 2g | Sugar: 1g
