Blackened Halibut Recipe

This 20-minute blackened halibut is so easy to make, and the result is delicious! The inside is tender, while the outside is well-seasoned.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 284kcal

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.

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
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. 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 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.