A simple recipe for blackened halibut. The fish comes out juicy and very flavorful, crispy on the outside and tender on the inside.
Blackened halibut becomes crispy and blackened when the seasonings used to coat it become charred in a hot skillet.
Blackening is a delicious way of preparing fish. The inside is tender and flaky while the outside is crusty and boldly seasoned. I also make blackened salmon quite often.
It’s an easy enough recipe that I make it often for my family, and it’s so good that even the kids enjoy it.
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.
Another good halibut recipe is this recipe for grilled halibut. It’s excellent, and my husband and I really enjoy it. But my kids do prefer blackened halibut.
- 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.