Blackened Halibut With Remoulade Recipes

BLACKENED HALIBUT

Blackened Halibut image

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

Ingredients

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

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 WITH REMOULADE

Blackened Halibut with Remoulade image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 20

Ingredients

1 units sauce
0.333333333333 cups mayonnaise
2 tablespoons flat leaf parsley
1 tablespoons chives
1 tablespoons cornichon
1 tablespoons dijon mustard
1 teaspoons lemon juice
0.125 teaspoons salt
1 cloves garlic
1 units fish
2 teaspoons paprika
1 teaspoons cumin
0.5 teaspoons salt
0.5 teaspoons sugar
0.5 teaspoons garlic powder
0.5 teaspoons dried oregano
0.25 teaspoons dried thyme
0.25 teaspoons red pepper
24 ounces halibut
2 teaspoons canola oil

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

BLACKENED CHUTNEY HALIBUT: "CHUTBUT"

Blackened Chutney Halibut:

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 22

Ingredients

6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)
Cajun Spice, recipe follows
1 stick butter, clarified
Mango Chutney, recipe follows
2 to 3 teaspoons cayenne pepper, to taste
1 teaspoon dry mustard
2 teaspoons garlic powder or granulated garlic
2 teaspoons onion powder
1 teaspoon celery salt
1/2 teaspoon ground thyme
1 teaspoon ground pink or white pepper peppercorns
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons fresh ginger, minced
2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe)
1 cup dried cranberries (recommended: Craisins)
1 small lemon, zested
1 cup brown sugar
1 cup cider vinegar
Dash ground cloves
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon

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.

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