Blackened Halibut Recipe

Name: Blackened Halibut Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 teaspoon Diamond Crystal kosher salt (see notes below); 2 tablespoons paprika; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1/8 teaspoon cayenne pepper; 4 halibut fillets (6 ounces each, 1 to 1/12-inch thick); 4 tablespoon butter

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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. Ready in just 20 minutes, it's the perfect recipe for a busy weeknight.

Blackened halibut is served on a dark plate.

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.

Ingredients

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

To season: Kosher salt, paprika, dried thyme, dried oregano, onion powder, garlic powder, and cayenne pepper.
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.

Variations

You can make this recipe as spicy or mild as you'd like by experimenting with the amount of cayenne you use.
Try using smoked paprika instead of regular paprika. It adds a wonderful smoky flavor to the dish.
You can make this recipe with other types of white firn-fleshed fish, such as cod.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

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.

Expert 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

What does it mean to blacken food?

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.

How do I know when the fish is done?

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.

Can I use a fish other than halibut?

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.

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:

Cauliflower pancakes
Okra stew
Roasted vegetables
Creamy cucumber salad
Microwave sweet potato (not a low-carb side, obviously)

Storing Leftovers

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.