BLACKENED HALIBUT WITH REMOULADE
Steps:
- 1. To prepare sauce, combine first 8 ingredients in a bowl. Cover and chill.
- 2. To prepare fish, combine paprika and next 7 ingredients (through red pepper). Sprinkle fish evenly with seasoning mixture.
- 3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; saute 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
REGAL ALASKAN'S BLACKENED SHRIMP OR HALIBUT
This recipe was given to me by a chef at the Regal Alaskan Hotel in Anchorage, Alaska, while on a fishing trip. This is by far the best tasting fish or shrimp I have ever had, and tons of people agree with me. I have used this recipe several times for large parties and have yet to find anyone not completely satisfied. If you cook the food properly it will not come out burnt, but will have some charring on the outside and be perfect on the inside. My favorite is the blackened shrimp with the cajun hollandaise sauce, it is to die for. (If you don't wish to make the blacken seasoning, I've found Cajun's Choice blackened seasoning to be the best store bought blackened seasoning on the market)
Provided by The Crazy Chef
Categories Sauces
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 19
Steps:
- This recipe is designed to feed however many people you want. Just adjust the amount of melted butter, blacken seasoning, and hollandaise to accommodate the number of servings you need.
- For Blacken Seasoning: Mix all ingredients in a bowl making sure to mix everything very well.
- For Cajun Hollandaise Sauce: Saute the ham and shrimp in butter until the shrimp is cooked thoroughly.
- Add the blacken seasoning to taste and allow the mixture to cool.
- After the ham and shrimp mixture has cooled, fold together the shrimp/ham mixture, diced tomato, green onion, and hollandaise sauce.
- For the Blackened Shrimp or Halibut: For this recipe it is best to use a cast iron skillet or griddle on a bbq grill or an outdoor propane cooker, I prefer a large cast iron skillet and a propane cooker.
- For shrimp: peel, de-vein, and butterfly the shrimp.
- For halibut: cut halibut filets to 1/4 to 1/2 inch thickness.
- Heat cast iron skillet to 700 degrees (the skillet will smoke and the bottom will start to turn white) Dredge butterflied shrimp, or halibut filets, in butter then coat one side with blacken seasoning.
- Place shrimp (or halibut) seasoning side down in the skillet and coat the other side with blacken seasoning.
- Cook for 2 1/2 minutes and then turn the shrimp (or halibut) and cook until desired doneness (usually only takes about another minute or two) Serve shrimp on a pool of Cajun Hollandaise Sauce, reserving enough sauce to dip shrimp into.
- This recipe will also work for cooking steaks or thicker pieces of halibut but you need to cook as above and then finish in the oven.
- WARNING: You will create a large amount of smoke when using this cooking method.
- DO NOT ATTEMPT TO USE THIS METHOD INSIDE YOUR HOUSE OR GARAGE!
- (Unless you wish to invite your local fire department to join you for dinner.) WARNING Number 2: Cooking shrimp or halibut using this method has been known to be extremely addictive once you have tasted the results.
Nutrition Facts : Calories 1955.6, Fat 122.7, SaturatedFat 69.7, Cholesterol 1156.3, Sodium 22385.2, Carbohydrate 27.1, Fiber 10.8, Sugar 4.4, Protein 186.1
BLACKENED HALIBUT
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
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
CAJUN-STYLE BLACKENED HALIBUT
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.
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