(serves 4)
What you need:
1 tsp Paprika
½ tsp Cayenne Pepper
½ tsp Garlic Powder
½ tsp Black Pepper
2 tbsp Sea Salt (or other salt) to taste
2 tbsp Oil or Butter
2 lb 4 x 6oz (or 8oz) Halibut Filet/Portions (skin on or skin off)
Either purchase a pre-packaged Blackening Spice or make your own!
Make a blackening spice from mixing:
1 tsp Paprika
½ tsp Cayenne Pepper
½ tsp Garlic Powder
½ tsp Black Pepper
2 tbsp Sea Salt (or other salt) to taste
Baking Instructions:
Preheat oven to 375 F
Dip the halibut in the blackening spice on both sides.
Drizzle Oil on an oven dish so halibut doesn’t stick to the dish.
Add the halibut to the oven dish.
Roast in the oven for 8 - 10 minutes per inch of thickness until you reach the desired level of doneness. I recommend medium rare for the best experience.
Serve the blackened halibut with cilantro-lime rice and grilled corn.
Pan Frying Instructions:
In a large pan, heat 2 tablespoons oil over medium-high heat.
Dip the halibut in the blackening spice and salt on both sides.
Add the halibut to the pan.
Ensure heat is at 7/10
Fry for 8-10 minutes per inch of thickness total time. (Flip it halfway through.)
Serve the blackened halibut with cilantro-lime rice and grilled corn.
Note: Adjust the cooking times based on the thickness of the salmon fillets and personal preference for doneness. For salmon, cooking for 8-10 minutes per inch of thickness on a medium to high heat to reach a medium rare doneness is recommended.
Disclaimer: ensure the quality of your seafood before eating. See the "Ultimate Guide to Halibut" for more notes on how to check for freshness via sensory test (mostly sight and smell).