BLACKENED GRILLED HALIBUT
I live in the "Halibut Capitol of the World" and this is a favorite summertime meal. It gives the halibut wonderful flavor!
Provided by AlaskaPam
Categories Halibut
Time 28m
Yield 6 serving(s)
Number Of Ingredients 10
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!
BLACKENED HALIBUT
Try serving this spicy halibut recipe with garlic mashed potatoes, hot, crusty bread and a crisp salad to lure in your crew. After trying a few halibut recipes, this one is my family's favorite. -Brenda Williams, Santa Maria, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 189 calories, Fat 8g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 758mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
BLACKENED HALIBUT
I have never blackened fish on the grill before, but was tired of my usual fish recipes so I gave it a try. Turned out great. The cajun seasoning has a measurement here (required), but I actually just dusted the steaks liberally with it on each side. Serve as a sandwich with a side of rice or by itself over rice.
Provided by RHOS6577
Categories Halibut
Time 13m
Yield 2 fish steaks, 2 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 422.2, Fat 11.2, SaturatedFat 4.8, Cholesterol 215.2, Sodium 328.1, Protein 75.8
BLACKENED CHUTNEY HALIBUT: "CHUTBUT"
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.
BLACKENED HALIBUT WITH REMOULADE
Steps:
- 1. To prepare sauce, combine first 8 ingredients in a bowl. Cover and chill.
- 2. To prepare fish, combine paprika and next 7 ingredients (through red pepper). Sprinkle fish evenly with seasoning mixture.
- 3. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; saute 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAJUN-STYLE BLACKENED HALIBUT
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.
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