Blackened Halibut Recipes

BLACKENED GRILLED HALIBUT

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!

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.

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.

BLACKENED CHUTNEY HALIBUT: "CHUTBUT"

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 WITH CREAMY SHRIMP CREOLE

Steps:

• Preheat the oven to (400°F or 190°C) degrees.
• Use two pie pans or two shallow containers. In one pan place the warm clarified butter. In the other, add the dry blackening seasoning mix.
• Take one fillet at a time and dip it into the clarified butter. (In these photos, I'm only dipping one side into the seasoning mix because of the thickness of the halibut fillets. You can, if you wish, dip both sides into the butter and seasoning mix for a more robust seasoning flavor.)
• Turn on the overhead vent for your stove. If you don't have one, you may want to do this outside over a camping stove because it can create a lot of smoke.
• Get a dry heavy cast iron pan super hot until smoking. DO NOT ADD OIL to the pan as it will catch fire!
• Without losing any of the seasonings, add the fish to the hot pan seasoning side down. The combination of the cold fish and the clarified butter will cause the fish to float almost over the high heat of the pan without sticking.
• Cook the fish until the seasoning is slightly charred black in spots. At this point, I gently flip the fish and place it in a cooking dish with a little butter, white wine, and lemon juice.
• Place the fish into the oven at 400 degrees to finish cooking the halibut all the way through...about 8-10 minutes in this case. Check with a meat thermometer until the fish has reached an internal temperature of 145 degrees.

BLACKENED HALIBUT

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.

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.