This blackened halibut topped with an avocado mango salsa can be prepared in under 30 minutes but is loaded with flavor. It is an easy, healthy and light dinner.
When it comes to quick to make but healthy meals, fish is always at the top of the list - from tandoori salmon to baked lemon cod to orange glazed salmon to rockfish tacos to grilled haddock.
While salmon is my-go, halibut is by far my favorite fish. While most might associate it with fish and chips, it is much more versatile than that.
Halibut has a mild, sweet taste that just melts in your mouth but at the same time it is thicker and firmer than cod. This makes it perfect for bold seasonings like blackening spices.
And since my blackened cod is one of my most-popular recipes on the site, I figured why not make a blackened halibut version.
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Ingredient Notes
- Salsa - I like to make a fresh avocado mango salsa to go on top, but you can also buy something from to store or give this corn mango salsa a try.
- Halibut - when it comes to fish, I always go for wild caught if at all possible but farm-raised works too.
- Spices - the combination of sugar and spices helps create that blackening crust and brings a little heat to the fish.
Step-by-Step Photos
First prepare the salsa in a bowl and set aside. Next mix all of the blackening spices in a small bowl and set aside.
Then rub the spices all over the halibut. Bring a large skillet to medium-high heat with olive oil and cook the fish for 2 minutes per side. Then place in the oven and bake at 350°F for 5 minutes or until cooked through.
FAQs
No. Every grocery store sells blackened seasoning, but it really is easy to make on your own.
Food that is grilled just means it is cooked on a grill, over coals, gas or flame. Food that is blackened is coated with a traditional Cajun seasoning and then on very high heat, usually a cast iron skillet.
The easiest way to tell if the halibut is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish should flake easily when it's done.
It will also lose its translucent color. If you want to use an internal thermometer, it should be between 140-145°F.
Blackened halibut will last for 3 days if kept in an airtight container in the fridge.
When reheating, just reheat covered in the microwave on 50% power so you don't dry it out.
Side Dish Options
While the salsa is a side dish in itself, some other options include:
Pro Tips/Recipe Notes
- Use wild halibut when possible. It is healthier for you and just tastes better. Frozen halibut works fine too but just make sure it is thawed before cooking.
- If you like a really charred blackening, just cook an extra 2 minutes per side on the stovetop. You won't need to throw in the oven to finish.
- You know the fish is done when it flakes easily when pressed with a fork.
Other Seafood Recipes
If you’ve tried this blackened halibut recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Blackened Halibut
Ingredients
Avocado Mango Salsa
- 1 mango, diced
- 1 avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- 1 lime, juiced
Halibut
- 1 tablespoon olive oil
- 1 lb fresh halibut
- 2 teaspoon light brown sugar
- 2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- In a medium bowl, toss together the mango, avocado, red onion, cilantro and lime juice. Cover while preparing halibut.
- Preheat oven to 350°F. In small bowl, combine the light brown sugar, paprika, cumin, salt, garlic powder, thyme, black pepper and cayenne pepper. Rub the seasoning into the fish, making sure it's entirely coated.
- Heat 1 tablespoon olive oil over medium-high heat in large skillet. Add fish to skillet and cook for 2 minutes per side or until blackened. Transfer to the oven and bake for 5 minutes or until cooked through.
Notes
- Use wild halibut when possible. It is healthier for you and just tastes better. Frozen halibut works fine too but just make sure it is thawed before cooking.
- If you like a really charred blackening, just cook an extra 2 minutes per side on the stovetop. You won't need to throw in the oven to finish.
- You know the fish is done when it flakes easily when pressed with a fork.
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