Blackened Halibut
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Blackened Halibut

A simple recipe for blackened halibut. The fish comes out juicy and very flavorful, crispy on the outside and tender on the inside.
Course Main Course
Cuisine American
Keyword fish, halibut
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 239kcal
Author Vered DeLeeuw


  • 2 tablespoons paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon Diamond Crystal 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. 


Serving: 1halibut fillet | Calories: 239kcal | Carbohydrates: 6g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Sodium: 378mg | Fiber: 2g | Sugar: 1g