This blackened halibut is delicious and so easy to make! The inside of the fish is tender and flaky, while the outside is crusty and well-seasoned.
You are going to love the bold flavor of this blackened halibut! Halibut is a white-fleshed and mild-tasting fish, and as a result, halibut recipes are often mildly flavored. Happily, blackening turns this fish into an intensely flavorful dish my entire family enjoys. Ready in 20 minutes, it's the perfect recipe for a busy weeknight.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- To season: Kosher salt, paprika (or smoked paprika), dried thyme, dried oregano, onion powder, garlic powder, and cayenne pepper. You can make this recipe as spicy or mild as you'd like by experimenting with the amount of cayenne you use.
- Halibut fillets: Try to use fillets that are about the same size and thickness.
- Butter: For cooking the fish. You can also use a high-smoke-point oil such as avocado oil, but butter is more flavorful and will better promote the blackening process thanks to the milk solids it contains.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
In a shallow dish, mix the spices and salt. Sprinkle the fish with the spice mix and press to help the spices adhere.
Cook the fish in butter over medium-high heat until cooked through, about 3 minutes per side.
Spoon the pan juices on top of the fish and serve.
Made this tonight for my wife and I. My mother joined us and I was a bit worried about her taste, ya right, she loved it! We did also. We set it on a bed of wild rice and topped it with a southern etouffee sauce. Thank you so much. Keeping this recipe!
Arthur Soborowicz
Read more comments
Made this tonight for my wife and I. My mother joined us and I was a bit worried about her taste, ya right, she loved it! We did also. We set it on a bed of wild rice and topped it with a southern etouffee sauce. Thank you so much. Keeping this recipe!Recipe Tip
While you certainly want the fish to be cooked through, you don't want it overcooked - overcooked fish is dry and gummy. I find that 3 minutes on the first side over medium-high heat followed by 3 minutes on the second side over medium heat is perfect for 1-inch-thick fillets.
You'll probably need to adjust the cooking time according to the conditions in your own kitchen - how thick your fillets are and how hot your pan gets.
I used to make this recipe on a gas cooktop, and the fish needed about 4 minutes per side. Now, I cook using a ceramic cooktop that gets considerably hotter, and I find that I need to cook the fish for a shorter time.
Recipe FAQs
When blackening food, the food is dipped in melted butter, dredged in herbs and spices, and cooked in a hot cast-iron skillet. The browned milk solids from the butter and the charred spices create a dark crust on the food.
So, in this recipe, the halibut becomes crispy and blackened when the seasonings used to coat it become charred in the hot skillet. Blackening is a delicious method for preparing fish. The inside is tender and flaky, while the outside is crusty and boldly seasoned. Blackened salmon is excellent, too.
To check if the fish is done, use the tip of a small knife to peek at its interior. The flesh should have turned from translucent to opaque.
Another way to test for doneness is to gently twist a fork and see if its flesh flakes (separates) easily or resists flaking. Once it's cooked through, it should flake easily, with minimal resistance.
The best way to ensure the fish is fully cooked is to use an instant-read thermometer. The internal temperature in the thickest part should read 145°F.
Yes. Any firm-fleshed white fish should work, although some of them might have thinner filets, and then you would need to cook them for a shorter time. I've had success using cod in this recipe.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. To avoid drying the fish, reheat them covered in the microwave at 50% power. You can also flake the cold leftovers and add them to a salad like this arugula salad.
Serving Suggestions
Blackened halibut is a versatile main dish that pairs well with many side dishes. I like to serve it with any of the following sides:
Recipe Card
Blackened Halibut Recipe
Video
Ingredients
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ⅛ teaspoon cayenne pepper
- 4 halibut fillets - 6 ounces each, 1 to 1/12-inch thick
- 4 tablespoon butter
Instructions
- In a shallow dish, combine the kosher salt, paprika, thyme, oregano, onion powder, garlic powder, and cayenne.
- Sprinkle the halibut fillets with the seasoning mixture, pressing with your fingers to help the coating adhere.
- Heat the butter in a large 12-inch nonstick skillet over medium-high heat. Swirl to coat. You can also use a well-seasoned cast-iron skillet.
- When the butter starts foaming, add the halibut fillets. Cook them until their bottoms are blackened, about 3 minutes.
- Turn the fillets to the other side, reduce the heat to medium, and cook until they turn from translucent into opaque and white (it’s fine to cut a small slit and peek), about 3 more minutes.
- Spoon the pan juices on top of the fish and serve.
Notes
- You'll need to adjust the cooking time according to the conditions in your own kitchen - how thick your fillets are and how hot your pan gets. I used to make this recipe on a gas cooktop, and the fish needed about 4 minutes per side. Now, I cook using a ceramic cooktop that gets considerably hotter, and I find that 3 minutes per side is enough.
- To check if the fish is done, use the tip of a small knife to peek at its interior. The flesh should have turned from translucent to opaque. Another way to test for doneness is to gently twist a fork and see if its flesh flakes (separates) easily or resists flaking. Once it's cooked through, it should flake easily with minimal resistance. The best way to ensure the fish is fully cooked is to use an instant-read thermometer. The internal temperature in the thickest part should read 145°F.
- You can keep the leftovers in an airtight container in the fridge for up to 3 days. To avoid drying the fish, reheat them covered in the microwave at 50% power. You can also flake the cold leftovers and add them to a salad.
Nutrition per Serving
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Brian says
Needs more salt like a full tablespoon
Vered DeLeeuw says
That amount of salt would be too much for most people, Brian, but thanks for trying this recipe and sharing your feedback!
Arthur Soborowicz says
Made this tonight for my wife and I. My mother joined us and I was a bit worried about her taste, ya right, she loved it! We did also. We set it on a bed of wild rice and topped it with a southern etouffee sauce. Thank you so much. Keeping this recipe!
Vered DeLeeuw says
I'm so glad this was a success, Arthur! Your entire meal sounds delicious.
David says
I'm only cooking 2 pieces. So should I cut the ingredients in half?
Vered DeLeeuw says
Hi David,
Yes. Cut them in half.
Taylor says
We just made this recipe and topped the halibut with a simple homemade mango-pineapple salsa. What a great recipe! My nutritionist will be impressed, too! Thank you!
Vered DeLeeuw says
I'm so glad you guys enjoyed this recipe, Taylor! Your homemade mango-pineapple salsa sounds delicious.
Yves Antaya says
Halibut is in season here on Vancouver Island so I just bought some fresh off the boat and I was looking for a simple recipe. this recipe is simple and delicious.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Yves! Thanks for taking the time to write a review.
NDgirl17 says
Delicious! I seasoned my fish then let it rest for 10 minutes before cooking it. Additionally, for my stove, I need to cook it at medium,(not medium-high), as my first batch as medium-high was a bit too blackened.
This seasoning will work well on chicken and steak too! So, so good!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe! Thank you for the tip about adjusting it to your stove.