A simple recipe for blackened halibut. The fish comes out juicy and very flavorful, crisp on the outside and tender on the inside.
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).