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Blackened Halibut Recipe

Blackened Halibut Recipe photo by Taste of Home

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Try serving the spicy fillets with garlic mashed potatoes, hot, crusty bread and a crisp salad to lure in your crew. This is what my family eats when we want to celebrate. —Brenda Williams, Santa Maria, California

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Blackened Halibut Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper
2-1/2 teaspoons paprika
4 halibut fillets (4 ounces each)
2 tablespoons butter

Directions

In a large resealable plastic bag, combine the first eight ingredients. Add fillets, two at a time, and shake to coat.
In a large cast-iron skillet, cook fillets in butter over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts 1 fillet equals 189 calories, 8 g fat (4 g saturated fat), 51 mg cholesterol, 758 mg sodium, 3 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Originally published as Blackened Halibut in Simple & Delicious April/May 2012, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Blackened Halibut

Blackened Halibut

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Reviewed on Apr. 05, 2013 by Meghannm_24

This recipe is fantastic! I also used a non stick skillet and it turned out great. I served a green salsa and avocado over the top and it was delicious!

Reviewed on Sep. 21, 2012 by jsgoldn

I was skeptical at first, but it was perfectly salty-seasony & delicious. I don't have a cast-iron skillet--just used a large nonstick--and it took a lot longer for our pieces of halibut to cook; I've got to keep that in mind for next time so as not to overdo the black.

Reviewed on Jun. 21, 2012 by parksville

This was very, very tasty and I would make it again. Made a dill sauce condiment to serve on the side which really complimented the heat in this recipe. Easy and not time consuming.

Reviewed on Apr. 01, 2012 by maddie mae

Loved this! The rub is awesome,yummm..!!