Blackened Grilled Halibut Recipes

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.

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!

Steps:

• This recipe is designed to feed however many people you want. Just adjust the amount of melted butter, blacken seasoning, and hollandaise to accommodate the number of servings you need.
• For Blacken Seasoning: Mix all ingredients in a bowl making sure to mix everything very well.
• For Cajun Hollandaise Sauce: Saute the ham and shrimp in butter until the shrimp is cooked thoroughly.
• Add the blacken seasoning to taste and allow the mixture to cool.
• After the ham and shrimp mixture has cooled, fold together the shrimp/ham mixture, diced tomato, green onion, and hollandaise sauce.
• For the Blackened Shrimp or Halibut: For this recipe it is best to use a cast iron skillet or griddle on a bbq grill or an outdoor propane cooker, I prefer a large cast iron skillet and a propane cooker.
• For shrimp: peel, de-vein, and butterfly the shrimp.
• For halibut: cut halibut filets to 1/4 to 1/2 inch thickness.
• Heat cast iron skillet to 700 degrees (the skillet will smoke and the bottom will start to turn white) Dredge butterflied shrimp, or halibut filets, in butter then coat one side with blacken seasoning.
• Place shrimp (or halibut) seasoning side down in the skillet and coat the other side with blacken seasoning.
• Cook for 2 1/2 minutes and then turn the shrimp (or halibut) and cook until desired doneness (usually only takes about another minute or two) Serve shrimp on a pool of Cajun Hollandaise Sauce, reserving enough sauce to dip shrimp into.
• This recipe will also work for cooking steaks or thicker pieces of halibut but you need to cook as above and then finish in the oven.
• WARNING: You will create a large amount of smoke when using this cooking method.
• DO NOT ATTEMPT TO USE THIS METHOD INSIDE YOUR HOUSE OR GARAGE!
• (Unless you wish to invite your local fire department to join you for dinner.) WARNING Number 2: Cooking shrimp or halibut using this method has been known to be extremely addictive once you have tasted the results.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

Steps:

• Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
• Remove halibut from bag and place on hot very WELL OILED grill.
• Grill for 4 to 5 minutes per side.
• Place fish and don`t move for 4 minutes or it will fall apart.
• Fish is done when it flakes easily with a fork and is opaque all the way through.

Steps:

• Combine first 4 ingredients and mix well in a shallow dish (I use an 8x8 glass dish). Add Halibut, coat and marinate 30 minutes on each side.
• Heat grill to high. Salt and pepper steak just before placing on grill. Cook 4 minutes per side. Flip it once only.
• Serve with lemon wedges.

Steps:

• Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
• Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
• Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
• Serve fish drizzled with some of chimichurri; serve remainder on the side.

Steps:

• Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
• Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
• Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

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.

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.

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.