Blackened Chutney Halibut Chutbut Recipes

BLACKENED HALIBUT

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.

REGAL ALASKAN'S BLACKENED SHRIMP OR HALIBUT

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.

BLACKENED HALIBUT WITH MANGO CHUTNEY

Steps:

• First make the mango chutney. Heat the vegetable oil in a saucepan. Add in the ginger, garlic, chili and lime zest and fry for 2-3 minutes.
• Add in the lime juice, mango, brown sugar, vinegar, cinnamon and coriander, mixing well.
• Bring to the boil and simmer for 20 minutes until the mixture thickens and becomes jammy. Set aside to cool.
• To make the blackening mix, simply mix the cayenne powder, mustard, oregano, garlic powder, onion powder, celery salt, thyme and white pepper.
• Season the halibut steaks with salt and freshly ground pepper. Press the seasoned halibut into the blackening mix, coating both sides and shaking off any excess.
• Heat a large frying pan. Add in the halibut steaks and dry-fry for 4 minutes on each side.
• Serve the freshly fried halibut with the mango chutney, garnishing each portion with lime wedges and cilantro sprigs.

BLACKENED HALIBUT

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.

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.