{"id":71920,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/blackened-halibut\/"},"modified":"2024-09-19T19:37:49","modified_gmt":"2024-09-20T00:37:49","slug":"blackened-halibut","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/blackened-halibut\/","title":{"rendered":"Blackened Halibut"},"content":{"rendered":"<p style=\"font-weight: 400;\">Even the pickiest of eaters will love this blackened halibut recipe. The halibut\u2019s coated with a spice mix featuring garlic, salt, onion, oregano, thyme, pepper and paprika. Once the rub\u2019s made, all that\u2019s left to do is coat the fillets and cook them in a skillet on the stovetop.<\/p>\n<p style=\"font-weight: 400;\">The key to a good piece of blackened fish is all in the rub\u2014and when that rub makes contact with heat, it turns black. This is one of our very best <a href=\"https:\/\/www.tasteofhome.com\/collection\/50-easy-weeknight-dinners\/\" data-name=\"www.tasteofhome.com\/collection\/50-easy-weeknight-dinners\/\" data-module=\"content engagement\" data-position=\"embedded links\">easy weeknight dinners<\/a>. Everyone will remember the fish&#8217;s crispy outside and flaky inside\u2014and it only takes 25 minutes of prep and cook time to nail it.<\/p>\n<h2>Ingredients for Blackened Halibut<\/h2>\n<ul>\n<li><strong>Garlic powder: <\/strong>Commonly used in rubs, garlic powder lets you achieve garlic flavor throughout, without the hunks of garlic (not always a welcoming texture).<\/li>\n<li><strong>Onion powder: <\/strong>Sold alongside other spices at the grocery store, onion powder is essentially dehydrated ground onion. It adds onion flavor without the onion texture (and without the need for chopping and sauteing onions!).<\/li>\n<li><strong>Dried oregano: <\/strong>The dried version of this Mediterranean herb adds to a delicious rub, even though it\u2019s only slightly spicy.<\/li>\n<li><strong>Dried thyme: <\/strong>This spice is a French favorite that&#8217;s often used to flavor fish.<\/li>\n<li><strong>Cayenne pepper:<\/strong> Of all the spices in this recipe, this one has the highest \u201cheat\u201d factor, but it&#8217;s used as a flavor and is not as spicy as some chili peppers.<\/li>\n<li><strong>Paprika:\u00a0<\/strong>Made from dried and ground red chili peppers that are mild, this spice has an orange-red hue.<\/li>\n<li><strong>Halibut:\u00a0<\/strong>Look for halibut fillets that are about 4 ounces each.<\/li>\n<li><strong>Butter:\u00a0<\/strong>Use unsalted butter, as you\u2019ll be adding salt to the recipe anyway.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the rub<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045947\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Blackened-Halibut_TOHD24_139577_JackieAlpers_8.jpg?fit=700%2C1024\" alt=\"Blackened Halibuit Recipe With Spice Rub For Taste Of Home.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<div>\n<p>In a large shallow dish, combine the garlic powder, salt, onion powder, oregano, thyme, cayenne pepper, pepper and paprika to make the rub.<\/p>\n<h3>Step 2: Coat the fish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045938\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Blackened-Halibut_TOHD24_139577_blackened-halibut-JackieAlpers_1.jpg?fit=700%2C1024\" alt=\"Blackened Halibuit Recipe With Spice Rub For Taste Of Home.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<div>\n<p>Add the fillets to the dish, two at a time, and turn them until both sides are coated.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Store the seasoned fish in the fridge until the fillets are ready to be cooked in the pan.\u202fWhen the cold fish makes contact with a hot skillet, this results in the perfect blackened sear.<\/p>\n<h3>Step 3: Cook the fish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045939\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Blackened-Halibut_TOHD24_139577_JackieAlpers_2.jpg?fit=700%2C1024\" alt=\"Blackened Halibuit Recipe With Spice Rub For Taste Of Home.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<div>\n<p>In a large cast-iron skillet, cook the fillets in butter over medium heat until the fish flakes easily with a fork, three to four minutes on each side.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045941\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Blackened-Halibut_TOHD24_139577_JackieAlpers_3.jpg?fit=700%2C1024\" alt=\"Blackened Halibuit Recipe With Spice Rub For Taste Of Home.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<h2>Blackened Halibut Variations<\/h2>\n<ul>\n<li><strong>Serve it over polenta:<\/strong> Serve the halibut over a base of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dreamy-polenta\/\" data-name=\"www.tasteofhome.com\/recipes\/dreamy-polenta\/\" data-module=\"content engagement\" data-position=\"embedded links\">polenta<\/a> or another grain.<\/li>\n<li><strong>Dish it with a fruity salsa:<\/strong> A <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chunky-mango-guacamole\/\" data-name=\"www.tasteofhome.com\/recipes\/chunky-mango-guacamole\/\" data-module=\"content engagement\" data-position=\"embedded links\">mango-avocado salsa<\/a> will add fresh, citrus flavor to the recipe.<\/li>\n<li><strong>Wrap the fish in banana leaves: <\/strong>This plating trick\u2014common in Asian cuisine\u2014adds a fun element to the dinner table. Banana leaves are sold at Asian and Mexican grocery stores.<\/li>\n<\/ul>\n<div>\n<h2>How to Store Blackened Halibut<\/h2>\n<div>\n<p>It\u2019s always recommended to eat fish as fresh as possible, but if you\u2019ve cooked more than you need, don\u2019t worry. As long as the cooked fish is stored in an airtight container in the fridge, it\u2019s fine to eat within three days.<\/p>\n<h3>Can you freeze blackened halibut?<\/h3>\n<div>\n<p>Frozen, precooked halibut will stay good for about three months. Ideally, you\u2019d use a vacuum sealer, as that ensures it\u2019s good for two years, but storing it in a resealable freezer bag or a covered container is also fine.<\/p>\n<div>\n<h3>Can you make blackened halibut recipes\u00a0ahead of time?<\/h3>\n<div>\n<p>To save time, you could make the rub in advance, store it in a small jar and then coat the fish fillets just before you plan to cook and serve.<\/p>\n<h3>How do you reheat blackened halibut?<\/h3>\n<div>\n<p>You could reheat the fish in the microwave for 30 seconds on medium-high or cook it in the oven for 10 to 15 minutes at 350\u00b0F.<\/p>\n<\/div>\n<\/div>\n<h2>Blackened Halibut Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045946\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Blackened-Halibut_TOHD24_139577_JackieAlpers_7-2.jpg?fit=700%2C1024\" alt=\"Blackened Halibuit Recipe With Spice Rub For Taste Of Home.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<h3>What should I serve with this recipe for blackened halibut?<\/h3>\n<div>\n<p>This recipe is comfort food at its finest, so why not lean into equally indulgent side dishes? <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-and-herb-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-and-herb-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Garlic and herb mashed potatoes<\/a> or our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/crusty-homemade-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">crusty bread recipe<\/a> are two ideas, and to make it a meal, start off with one of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-salad-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-salad-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">top-10 salad recipes<\/a>.<\/p>\n<h3>How can I make this less spicy?<\/h3>\n<div>\n<p>The key to making this dish less spicy is to reduce the amount of cayenne pepper by half.<\/p>\n<h3>Can I use a different fish than halibut?<\/h3>\n<p>Sure! Good substitutes for the halibut include cod, haddock and grouper.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This blackened halibut recipe brings a restaurant-quality seafood dinner to the table with very little prep and cook time. Serve it with an equally indulgent side dish, like garlic and herb mashed potatoes.<\/p>\n","protected":false},"author":8038,"featured_media":2045942,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[340640,305378,304021,304328,305271,304998,304292,304338,307049,303966,304988,340638,303887,306848,305018,304268,305374,304197,304350,324623,304020,304005,304150,303883,304353],"categories-v2":[340806,309386,308599,308319,308984,308481,309216,308945,308305,308992,310085,308495,308935,340804,308478,309603,308959,259483,309381,339209,309001,309177,308594,308549,309434,308476,309005],"coauthors":[343451],"recommended_recipes":[{"post_title":"Blackened Shrimp","post_link":"\/recipes\/blackened-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/05\/Blackened-Shrimp_EXPS_TOHcom24_276419_P2_MD_04_30_6b.jpg"},{"post_title":"Blackened Salmon","post_link":"\/recipes\/blackened-salmon\/","post_image":"\/wp-content\/uploads\/2024\/05\/Blackened-Salmon_EXPS_TOHVP24_276790_MR_05_16_1.jpg"},{"post_title":"Tomato-Poached Halibut","post_link":"\/recipes\/tomato-poached-halibut\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps149139_TH153345B07_21_11b.jpg"},{"post_title":"Halibut Enchiladas","post_link":"\/recipes\/halibut-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/Halibut-Enchiladas_EXPS_13x9BZ20_40473_C10_03_11b.jpg"},{"post_title":"Grilled Halibut with Blueberry Salsa","post_link":"\/recipes\/grilled-halibut-with-blueberry-salsa\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Halibut-with-Blueberry-Salsa_EXPS_FTTMZ19_48169_B03_05_5b_rms-3-e1722585820546.jpg"},{"post_title":"Pesto Halibut","post_link":"\/recipes\/pesto-halibut\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pesto-Halibut_EXPS_13X9BZ19_30030_B10_05_10b-4.jpg"},{"post_title":"Baked Halibut","post_link":"\/recipes\/baked-halibut\/","post_image":"\/wp-content\/uploads\/2018\/01\/Baked-Halibut_EXPS_FT20_15461_F_0716_1.jpg"},{"post_title":"South Seas Mango Halibut","post_link":"\/recipes\/south-seas-mango-halibut\/","post_image":"\/wp-content\/uploads\/2021\/09\/South-Seas-Mango-Halibut_EXPS_TOHESCODR21_31473_E05_014_2b.jpg"},{"post_title":"Halibut with Cream Sauce","post_link":"\/recipes\/halibut-with-cream-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Grilled Halibut with Mustard Dill Sauce","post_link":"\/recipes\/grilled-halibut-with-mustard-dill-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24349_LT10590D46.jpg"},{"post_title":"Pressure-Cooker Tomato-Poached Halibut","post_link":"\/recipes\/pressure-cooker-tomato-poached-halibut\/","post_image":"\/wp-content\/uploads\/2019\/05\/exps149139_TH153345B07_21_11b_basedon-1.jpg"},{"post_title":"Grilled Halibut Steaks","post_link":"\/recipes\/grilled-halibut-steaks\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22536_QC10478D61A.jpg"},{"post_title":"Here's What You Need to Know About Halibut","post_link":"\/article\/heres-what-you-need-to-know-about-halibut\/","post_image":"\/wp-content\/uploads\/2018\/09\/halibut-sandwich.jpg"},{"post_title":"Phyllo-Wrapped Halibut","post_link":"\/recipes\/phyllo-wrapped-halibut\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31537_LT950601D37B.jpg"},{"post_title":"Halibut with Kiwi Salsa","post_link":"\/recipes\/halibut-with-kiwi-salsa\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20608_LT10348D23.jpg"},{"post_title":"Halibut Chowder","post_link":"\/recipes\/halibut-chowder\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9729_HCS1131435C25.jpg"},{"post_title":"Halibut with Crab Sauce","post_link":"\/recipes\/halibut-with-crab-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25722_LT854095D59.jpg"},{"post_title":"Hawaiian Halibut","post_link":"\/recipes\/hawaiian-halibut\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30551_CB50843D223.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Blackened-Halibut_EXPS_CIMZ17_139577_B07_19_5b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/blackened-halibut\/","name":"Blackened Halibut","datePublished":"2018-01-01","dateModified":"2024-09-19","prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Blackened-Halibut_EXPS_TOHD24_139577_JackieAlpers_3.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This blackened halibut recipe brings a restaurant-quality seafood dinner to the table with very little prep and cook time. Serve it with an equally indulgent side dish, like garlic and herb mashed potatoes.","recipeIngredient":["2 tablespoons garlic powder","1 tablespoon salt","1 tablespoon onion powder","1 tablespoon dried oregano","1 tablespoon dried thyme","1 tablespoon cayenne pepper","1 tablespoon pepper","2-1\/2 teaspoons paprika","4 halibut fillets (4 ounces each)","2 tablespoons butter"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the rub","text":"In a large shallow dish, combine the garlic powder, salt, onion powder, oregano, thyme, cayenne pepper, pepper and paprika to make the rub.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Blackened-Halibut_TOHD24_139577_JackieAlpers_8.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Coat the fish","text":"Add the fillets to the dish, two at a time, and turn them until both sides are coated. Editor\u2019s Tip: Store the seasoned fish in the fridge until the fillets are ready to be cooked in the pan. When the cold fish makes contact with a hot skillet, this results in the perfect blackened sear.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Blackened-Halibut_TOHD24_139577_blackened-halibut-JackieAlpers_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the fish","text":"In a large cast-iron skillet, cook the fillets in butter over medium heat until the fish flakes easily with a fork, three to four minutes on each side.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Blackened-Halibut_TOHD24_139577_JackieAlpers_2.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Kristine Hansen"}],"nutrition":{"@type":"NutritionInformation","calories":" 189 calories","fatContent":"8g fat (4g saturated fat)","cholesterolContent":"51mg cholesterol","sodiumContent":"758mg sodium","carbohydrateContent":"3g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"24g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.125,"reviewCount":8,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susie913"},"reviewBody":"Since I don't like a lot of salt I used just 1 tsp of salt, the same for the pepper and cut the cayenne pepper to 1\/2 tbsp. I made striped bass (rock fish), it took a bit longer but was really good. My husband loved it. I'm keeping this recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TARAD"},"reviewBody":"Tasty but following the instructions to a T might help you get your recommended water intake for the day. I like spicy foods, but i\u2019d 1\/2 the cayenne pepper if you are not a fan of too much heat. I slugged down about 20 oz of ice water after eating this. Yummy but hot!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeliciouslyResourceful_Gina"},"reviewBody":"I was excited to see an approachable blackened recipe. It was really yummy and flavorful. However, we had one piece that was WAY too salty. Next time I will use half of the salt and possibly add it at the end instead of to the bag.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"parksville"},"reviewBody":"This was very, very tasty and I would make it again.  Made a dill sauce condiment to serve on the side which really complimented the heat in this recipe.  Easy and not time consuming.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dhmeyer"},"reviewBody":"Terrible! Ruined some perfectly good halibut. Way to much salt and cyan, even after I decreased the ammounts by a third.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"greatwithoutgluten"},"reviewBody":"This recipe was great! I love recipes with  a kick and this recipe definitely had that. I used a non stick skillet and substituted Tilapia for Halibut because that is what we had at home. We used the blackened fish in tacos and topped with a sweet spicy slaw. It was delicious! We will be making this again soon. It is a great summer recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jsgoldn"},"reviewBody":"I was skeptical at first, but it was perfectly salty-seasony & delicious. I don't have a cast-iron skillet--just used a large nonstick--and it took a lot longer for our pieces of halibut to cook; I've got to keep that in mind for next time so as not to overdo the black.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maddie mae","givenName":"maddie","familyName":"mae"},"reviewBody":"Loved this! The rub is awesome,yummm..!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"139577","romance_copy_dek":"This blackened halibut recipe brings a restaurant-quality seafood dinner to the table with very little prep and cook time. 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