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overhead shot of blackened halibut on plate with avocado mango salsa

Blackened Halibut

This halibut is blackened and topped with an avocado mango salsa can be prepared in under 30 minutes but is loaded with flavor.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 277kcal
Author Ryan Beck


Avocado Mango Salsa

  • 1 mango, diced
  • 1 avocado, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup cilantro, chopped
  • 1 lime, juiced


  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 277kcal | Carbohydrates: 20g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 53mg | Sodium: 378mg | Potassium: 916mg | Fiber: 5g | Sugar: 6g