This blackened halibut is so easy to make, and the result is delicious! The inside of the fish is tender and flaky, while the outside is crusty and well-seasoned.
Ready in just 20 minutes and truly easy to make, this is the perfect recipe to make on a busy weeknight.
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 that my entire family enjoys.
My first time trying blackened fish was during a visit to the American South a few years ago. I greatly enjoyed the bold flavors of the dishes I tried there! So, as soon as I returned from my trip, I started making this recipe at home.
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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 as 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
When blackening food, the food is dipped in melted butter, dredged in a mixture of herbs and spices, and cooked in a hot cast-iron skillet.
This creates the characteristic brown-black crust on the food, the result of browned milk solids from the butter and charred spices. 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.
Of course, 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.
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 the fridge, in an airtight container, for up to 3 days. To avoid drying the fish, reheat them covered in the microwave at 50% power.
More Fish Recipes
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Recipe Card
Blackened Halibut Recipe
Ingredients
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- â…› 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.Â
Video
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. Of course, 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 the fridge, in an airtight container, for up to 3 days. To avoid drying the fish, reheat them covered in the microwave at 50% power.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Taylor
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
I'm so glad you guys enjoyed this recipe, Taylor! Your homemade mango-pineapple salsa sounds delicious.
Yves Antaya
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
I'm so glad you enjoyed this recipe, Yves! Thanks for taking the time to write a review.
NDgirl17
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
I'm so glad you enjoyed this recipe! Thank you for the tip about adjusting it to your stove.