Blackened Halibut Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
284 kcal
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Course
Main Course
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Cuisine
American
Blackened Halibut Recipe
Description
The seasoning blend consisting of kosher salt, paprika, thyme, oregano, onion powder, garlic powder, and cayenne pepper is pressed onto the halibut fillets. Heating butter in a skillet creates a rich cooking base that encourages the distinctive blackened crust to form quickly on the fish.
Cooking involves frying the fillets for approximately three minutes per side, adjusting for pan heat and fillet thickness, until the fish changes from translucent to opaque and flakes easily. Spoon pan juices over the fillets before serving to add moisture and flavor.
Blackened halibut pairs well with simple sides like steamed vegetables or rice. It's suitable for a main course that showcases the seasoned fish’s robust texture and flavor.
When using salts other than Diamond Crystal brand, reduce amounts accordingly. Leftover halibut keeps well refrigerated in an airtight container for up to three days and reheats best covered at low microwave power to preserve moisture.
Ingredients
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- 2 tablespoons paprika
- 1 tablespoon thyme dried
- 1 tablespoon oregano dried
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ⅛ teaspoon cayenne pepper
- 4 halibut 6 ounces each, 1 to 1/12-inch thick, fillets
- 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.
Notes
- Use Diamond Crystal Kosher Salt or halve the amount if substituting with Morton or other salts.
- Cooking times vary; watch for the fish changing to opaque and flaking easily to determine doneness.
- Use an instant-read thermometer for best results; fish is done at 145°F internal temperature.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered at 50% microwave power to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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