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.
Ingredients
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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.
In a shallow dish, mix the spices and salt. Sprinkle the fish with the spice mix and press to help the spices adhere. Spoon the pan juices on top of the fish and serve. 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.
Cauliflower pancakes Okra stew Roasted vegetables Creamy cucumber salad Microwave sweet potato (not a low-carb side, obviously)
