Regal Alaskans Blackened Shrimp Or Halibut Recipes

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REGAL ALASKAN'S BLACKENED SHRIMP OR HALIBUT



Regal Alaskan's Blackened Shrimp or Halibut image

This recipe was given to me by a chef at the Regal Alaskan Hotel in Anchorage, Alaska, while on a fishing trip. This is by far the best tasting fish or shrimp I have ever had, and tons of people agree with me. I have used this recipe several times for large parties and have yet to find anyone not completely satisfied. If you cook the food properly it will not come out burnt, but will have some charring on the outside and be perfect on the inside. My favorite is the blackened shrimp with the cajun hollandaise sauce, it is to die for. (If you don't wish to make the blacken seasoning, I've found Cajun's Choice blackened seasoning to be the best store bought blackened seasoning on the market)

Provided by The Crazy Chef

Categories     Sauces

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 19

1 lb halibut fillet, 1/4-1/2 inch thick
1 lb large shrimp or 1 lb prawns, peeled, de-veined, and butterflied
1/2 cup butter, melted (or as much as you need to coat the halibut, shrimp, or prawns)
3 tablespoons paprika
2 1/2 tablespoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon thyme leaves
1/2 teaspoon oregano leaves
1/2 cup ham, diced
1/2 cup shrimp, diced
1 -2 teaspoon blackening seasoning, to taste
1/4 cup green onion, diced
1/4 cup tomatoes, diced
1 1/4 ounces mccormick hollandaise sauce mix (prepared)
1 -2 tablespoon butter

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.

Nutrition Facts : Calories 1955.6, Fat 122.7, SaturatedFat 69.7, Cholesterol 1156.3, Sodium 22385.2, Carbohydrate 27.1, Fiber 10.8, Sugar 4.4, Protein 186.1

BLACKENED HALIBUT



Blackened Halibut image

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

2 halibut steaks (meaty, 1/2-inch minimum)
2 teaspoons cajun seasoning
1 tablespoon butter

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

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