Cajun Style Blackened Halibut Recipes

BLACKENED HALIBUT

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.

CAJUN BLACKENED FISH {+ VIDEO}

Steps:

• Combine Spice Mix in a shallow dish and mix.
• Coat both sides of the fish fillets with the Spice Mix, shaking off excess.
• Heat oil in a large heavy based skillet over medium high heat.
• Add fish and cook until the rub turns black, then flip and cook the other side until the fish is cooked to your taste. (Note 2)
• Serve immediately. I served mine with a buttery Corn Rice Salad - refer to the Notes for the recipe.

CAJUN HALIBUT

Steps:

• Combine salt, black pepper, red pepper, paprika, and garlic powder, in a small bowl; mix well and rub evenly over both sides of the fish.
• Preheat a large nonstick skillet over medium-high heat and spray with cooking spray.
• Add the fish, and cook for 3 to 4 minutes per side, or until fish is cooked through and flakes easily with a fork.

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.