Blackened Halibut
In this blackened halibut recipe, the blackening occurs when the spices are charred in a hot skillet. It’s a delicious way of preparing fish – the inside is tender and flaky while the outside is crusty and intensely seasoned. Traditional recipes for blackened fish call for lots of butter, but I use a modest amount of olive oil and the result is delightful.
Blackened Halibut
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 4 6-ounce halibut fillets, 1 to 1/12-inch thick
- Olive oil cooking spray
- In a shallow dish, whisk together first 7 ingredients.
- Sprinkle fish fillets with the seasoning mixture, pressing with your fingers to help coating adhere.
- Heat a large skillet over medium-high heat, 2-3 minutes. Traditionally you would use a cast iron skillet, but I use a nonstick hard anodized aluminum skillet to minimize the risk of sticking, since I use very little oil. Generously spray the skillet with olive oil cooking spray.
- Cook fish 4 minutes on the first side. Flip one at a time, spraying the skillet again before returning each fillet to its spot. Cook 4 more minutes, then peek by cutting a small slit at the middle of one of the fillet. If still not done (translucent rather than opaque and white), lower heat to medium and cook 1-2 more minutes, until done.
Adapted from Healthy Recipes Blogs
