Blackened Halibut

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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.

Makes 4 servings
New quantity:

Total time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes

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

1. In a shallow dish, whisk together first 7 ingredients.

2. Sprinkle fish fillets with the seasoning mixture, pressing with your fingers to help coating adhere.

3. 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.

4. Cook the 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 fillets. If still not done (translucent rather than opaque and white), lower heat to medium and cook 1-2 more minutes, until done.

Nutrition per serving
I calculated the olive oil spray as 1 tablespoon olive oil
Calories 238.8
Total Fat 8.0 g
Saturated Fat 1.1 g
Cholesterol 55.0 mg
Sodium 378.4 mg
Total Carbohydrate 6.2 g
Dietary Fiber 2.5 g
Sugars 1.5 g
Protein 36.2 g
Weight Watchers Points Plus: 6 points

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