This blackened halibut recipe is so delicious! The inside of the fish is tender and flaky while the outside is crusty and well-seasoned.
Halibut is a mild-tasting fish, and halibut recipes are often mildly flavored. But blackening turns this fish into an intensely flavorful dish that my entire family enjoys.
My first time trying blackened fish was during a visit to the South. I really enjoyed the bold flavors. As soon as I returned from my trip, I started making this recipe at home.
What is the blackening cooking technique?
When blackening food, the food is dipped in melted butter and then dredged in a mixture of herbs and spices. It is then cooked in a very hot cast-iron skillet.
This creates e characteristic brown-black crust on the food, the result of browned milk solids from the butter and charred spices. So the fish becomes crispy and blackened when the seasonings used to coat it become charred in a hot skillet.
Blackening is a very tasty way of preparing fish. The inside is tender and flaky while the outside is crusty and boldly seasoned. Blackened salmon is excellent too.
The ingredients needed for this recipe
These are the simple ingredients you’ll need to make blackened halibut (the exact measurements are listed in the recipe card below):
Spices: Paprika, thyme, oregano, onion and garlic powders, and cayenne pepper.
Kosher salt: If using fine salt, you might want to reduce the amount you use.
Halibut fillets: I like to use skin-on fillets.
Butter: For cooking the fish. You can also use a high-smoke-point oil such as avocado oil. But butter is more flavorful.
How to make blackened halibut
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. In a shallow dish, whisk together the spices and salt.
2. Sprinkle the halibut fillets with the spice mix.
3. Fry the fish pieces in butter over medium-high heat until cooked through, about 4 minutes per side.
4. Spoon the pan juices on top of the fish and serve.
What to serve with blackened halibut?
It’s really quite versatile and can go with many side dishes. I like to serve it with any of the following sides:
What to do with the leftovers?
If you have leftovers, you can keep them in the fridge, in an airtight container, for up to 3 days. Make sure you reheat them very gently though, so as not to dry out the fish. Reheat them covered in the microwave, on 50% power.
More tasty fish recipes
I love this recipe for grilled halibut. It’s excellent, and my husband and I really enjoy it. And keto fried fish is amazing. You get to eat fish ‘n’ chips (well, at least the “fish” part), but it’s actually good for you!
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- 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 oz) halibut fillets, 1 to 1/12-inch thick
- 2 tablespoon butter
- 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 nonstick 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.
- Add the butter to the hot skillet and swirl to coat. 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).
- Spoon the pan juices on top of the fish, and serve.