Blackened halibut is the perfect recipe for serving up big flavor without a heaving breading or frying, ideal for low carb diets. Spicy seasoning coats flaky halibut before pan searing until crisp. Serve up with a light salsa for a hearty and healthy meal.
Halibut is a versatile white fish, perfect for letting spices stand out. Here at Sizzlefish, our halibut is wild caught in the pristine waters of Southeast Alaska, off Baranof Island. Our halibut is carefully selected to yield perfectly tender, flaky fillet servings sold in 4-ounce portions. The portions will arrive frozen, so be sure to thaw them in refrigerator about 8 hours before you plan to cook them.
Alaskan halibut is naturally lean and full of with protein. You can also use other varieties of Sizzlefish like cod, mahi maki, snapper or haddock in this recipe. Halibut is a great source of heart-healthy omega 3 fatty acids, niacin, magnesium as well as B-vitamins.
Blackening seasoning is a blend of paprika, onion, thyme, oregano, cayenne pepper, garlic, and salt. Using a prepared blend like Sizzlefish’s blackening seasoning makes prep work a breeze. Blackening seasoning is delicious on all types of fish or shrimp and even in crab cakes.
Start by coating halibut portions in blackening seasoning. Heat oil until shimmering hot in a medium skillet. You want the oil to be very hot so that the fish crisps up on contact. A well-seasoned cast iron skillet or non-stick skillet work great for a fool proof sear that doesn’t stick.
We paired this spicy halibut with a refreshing roasted corn salsa. You can use store bought frozen fire roasted corn or grill corn on the grill before preparing the salsa. The combination of blackened halibut and corn salsa can also be served over tortillas for a taco dinner.
4 portions Sizzlefish halibut (or cod, snapper, haddock)
- 2 tbsp Sizzlefish blackening seasoning
- 2 tbsp olive oil
- 1 cup fire roasted corn, thawed if frozen
- 1/2 cup chopped tomatoes
- 1/4 cup chopped red onion
- 2 tbsp chopped cilantro
- 1 tbsp fresh lime juice
- 1/4 tsp salt
- Stir together ingredients for corn salsa in a medium bowl. Refrigerate until serving.
- Season the flesh and sides of halibut with blackening seasoning.
Heat olive oil over medium heat in a medium skillet. Once oil is very hot, place halibut in pan flesh side down.
Sear for 4 minutes. Carefully turn and sear for 4 minutes longer. Serve hot topped with corn salsa.