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Blackened Halibut Recipe
Blackened Halibut Recipe photo by Taste of Home

Blackened Halibut Recipe

Read Reviews (6)
4.8 6
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. In a large resealable plastic bag, combine the first eight ingredients. Add fillets, two at a time, and shake to coat.
  2. 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.
Originally published as Blackened Halibut in Simple & Delicious April/May 2012, p41

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.

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

Reviews for Blackened Halibut(6)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 14, 2013

I was excited to see an approachable blackened recipe. It was really yummy and flavorful. However, we had one piece that was WAY too salty. Next time I will use half of the salt and possibly add it at the end instead of to the bag.

MY REVIEW
Reviewed Aug. 28, 2013

This recipe was great! I love recipes with a kick and this recipe definitely had that. I used a non stick skillet and substituted Tilapia for Halibut because that is what we had at home. We used the blackened fish in tacos and topped with a sweet spicy slaw. It was delicious! We will be making this again soon. It is a great summer recipe!

MY REVIEW
Reviewed Apr. 5, 2013

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!

MY REVIEW
Reviewed Sep. 21, 2012

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.

MY REVIEW
Reviewed Jun. 21, 2012

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.

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