Blackened Halibut Recipe
- 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
- 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.
1 fillet: 189 calories, 8g fat (4g saturated fat), 51mg cholesterol, 758mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 24g protein Diabetic Exchanges: 3 lean meat, 1 fat.
Reviews for Blackened Halibut
"Since I don't like a lot of salt I used just 1 tsp of salt, the same for the pepper and cut the cayenne pepper to 1/2 tbsp. I made striped bass (rock fish), it took a bit longer but was really good. My husband loved it. I'm keeping this recipe"
"Terrible! Ruined some perfectly good halibut. Way to much salt and cyan, even after I decreased the ammounts by a third."
"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."
"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!"
"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!"
"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."
"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."
"Loved this! The rub is awesome,yummm..!!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.