Blackened halibut becomes crisp and blackened when the seasonings used to coat it become 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 halibut and other fish call for lots of butter, but I use a modest amount of olive oil and the result is delightful.
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 4 (6-oz) halibut fillets, 1 to 1/12-inch thick
- 1 tablespoon olive oil
- In a shallow dish, whisk together the paprika, thyme, oregano, onion powder, garlic powder, kosher salt and cayenne.
- Sprinkle the halibut fillets with the seasoning mixture, pressing with your fingers to help the 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.
- Brush the hot skillet with olive oil.
- Add the halibut fillets. Cook 4 minutes on each side, until the fillets turn from translucent into opaque and white (it’s fine to cut a small slit and peek).