Blackened Halibut Recipe

Name: Blackened Halibut Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 teaspoon Diamond Crystal kosher salt; 2 tablespoons paprika; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1 tablespoon onion powder; 1 tablespoon garlic powder; ⅛ teaspoon cayenne pepper; 4 halibut fillets; 4 tablespoon butter

User Reviews

5.0

123 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
284 kcal
Course
Main Course
Cuisine
American

Blackened Halibut Recipe

Winston Campbell

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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.

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Ingredients

Servings

1 teaspoon Diamond Crystal kosher salt see notes below
2 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
⅛ teaspoon cayenne pepper
4 halibut fillets 6 ounces each, 1 to 1/12-inch thick
4 tablespoon butter

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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.

Notes

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.

Nutrition Information

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Serving 1fillet Calories 284kcal (14%) Carbohydrates 6g (2%) Protein 33g (66%) Fat 14g (22%) Saturated Fat 8g (40%) Sodium 501mg (21%) Fiber 3g (12%) Sugar 1g (2%)