Blackened Halibut Recipes

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CAJUN-STYLE BLACKENED HALIBUT



Cajun-Style Blackened Halibut image

Categories     Fish     Low Carb     Halloween     Halibut     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 teaspoon salt
1 teaspoon minced fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds, crushed
4 6-ounce halibut fillets
2 tablespoons olive oil
4 teaspoons butter

Steps:

  • Preheat oven to 400°F. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with 1 tablespoon oil. Sprinkle top of each with seasoning.
  • Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add remaining 1 tablespoon oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1 minute. Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes. Top each with 1 teaspoon butter.

BLACKENED CHUTNEY HALIBUT: "CHUTBUT"



Blackened Chutney Halibut:

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 22

6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)
Cajun Spice, recipe follows
1 stick butter, clarified
Mango Chutney, recipe follows
2 to 3 teaspoons cayenne pepper, to taste
1 teaspoon dry mustard
2 teaspoons garlic powder or granulated garlic
2 teaspoons onion powder
1 teaspoon celery salt
1/2 teaspoon ground thyme
1 teaspoon ground pink or white pepper peppercorns
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons fresh ginger, minced
2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe)
1 cup dried cranberries (recommended: Craisins)
1 small lemon, zested
1 cup brown sugar
1 cup cider vinegar
Dash ground cloves
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon

Steps:

  • Heat a cast iron skillet directly over hot coals in a barbecue until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish. When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through. Repeat with remaining fish fillets, adding more butter as needed.
  • Serve the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side.
  • Combine all ingredients together in a bowl, stirring until well mixed. Set aside for dredging fish fillets.
  • Add all ingredients to a medium non-reactive saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve.

BLACKENED HALIBUT



Blackened Halibut image

Try serving this spicy halibut recipe with garlic mashed potatoes, hot, crusty bread and a crisp salad to lure in your crew. After trying a few halibut recipes, this one is my family's favorite. -Brenda Williams, Santa Maria, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • In a large shallow dish, combine the first 8 ingredients. Add fillets, 2 at a time, and turn to coat., In a large cast-iron skillet, cook fillets in butter over medium heat until fish flakes easily with a fork, 3-4 minutes on each side.

Nutrition Facts : Calories 189 calories, Fat 8g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 758mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

BLACKENED HALIBUT



Blackened Halibut image

I have never blackened fish on the grill before, but was tired of my usual fish recipes so I gave it a try. Turned out great. The cajun seasoning has a measurement here (required), but I actually just dusted the steaks liberally with it on each side. Serve as a sandwich with a side of rice or by itself over rice.

Provided by RHOS6577

Categories     Halibut

Time 13m

Yield 2 fish steaks, 2 serving(s)

Number Of Ingredients 3

2 halibut steaks (meaty, 1/2-inch minimum)
2 teaspoons cajun seasoning
1 tablespoon butter

Steps:

  • Heat gas grill to 400 degrees or so with burners on high.
  • Place cast iron skillet on grill directly over heat. Close lid of grill.
  • Continue to heat until a drop of water sizzles when dropped on skillet (I actually used a drop of beer, just happened to have one in hand when grilling it up, okay who am I kidding, I always have one in hand whenever I'm grilling).
  • Use a paper towel to dry each side of the halibut steaks. Dust each side liberally with Cajun seasoning.
  • Once the skillet is heated, drop the butter into skillet. Allow to melt, moving skillet to coat evenly. (caution- the skillet will be HOT to the touch, use an oven mit).
  • Place halibut steaks in skillet. Close grill lid and let grill 2-2 1/2 minutes. Flip. Let grill another 2-2 1/2 minutes. Fish is done if it flakes easily with a fork.

Nutrition Facts : Calories 422.2, Fat 11.2, SaturatedFat 4.8, Cholesterol 215.2, Sodium 328.1, Protein 75.8

BLACKENED HALIBUT



BLACKENED HALIBUT image

Categories     Fish     Fry     Quick & Easy     Healthy

Number Of Ingredients 5

2 tsp. coarse sea or Kosher salt
2 tsp. coarsely, freshly ground black pepper
4 6 oz. halibut fillets, 1/2 inch thick or less
2 tsp. olive oil
1/4 cup chopped fresh cilantro

Steps:

  • Coat the halibut fillets thickly with the salt and pepper, as if with a breading. Make a black, cast-iron skillet very hot, virtually red hot. (If you have an exhaust fan be sure it is on.) Pour 1 tsp. of the olive oil into the pan and coat the bottom quickly. (The oil will begin to smoke and burn at once.) Place 2 halibut fillets in the pan and cook them about 1-1/2 minutes. Turn and cook them about 1 minute more on the other side. (You turn the fish when the rim of the raw side begins to whiten.) Transfer the fish to a warm platter. Remove any particles of fish that might remain in the pan and then repeat the cooking process with the remaining fillets. Transfer the fish to the platter. Sprinkle them with the cilantro before serving. Makes 4 servings.

BLACKENED GRILLED HALIBUT



Blackened Grilled Halibut image

I live in the "Halibut Capitol of the World" and this is a favorite summertime meal. It gives the halibut wonderful flavor!

Provided by AlaskaPam

Categories     Halibut

Time 28m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs halibut fillets
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
1/4-1/2 teaspoon cayenne pepper
4 tablespoons butter
4 tablespoons olive oil

Steps:

  • Preheat the grill. Combine all the dried spices in a small bowl. Melt the butter and combine with the olive oil in a shallow dish. Dip each halibut filet in the butter and oil and place on a baking sheet. Sprinkle each side of the fish generously with the spice combination, and allow to sit for 15 minutes.
  • Place the filets on a well oiled grill for 4 mins and carefully turn them over. Grill for an additional 4-5 mins on the second side, or until the fish is flaky.
  • Great with coleslaw!

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