I pulled some frozen Alaskan Halibut out of the freezer to thaw the other day with no real plan in mind. I was mowing the yard when the idea of blackened halibut came to me and I decided to go for it. I then went on to wonder if I could grill it. I looked at recipes for blackened seasoning mix, there are tons of them, and after getting the main idea I went off to raid the spice cupboard to come up with my own version. I think you’ll like it, we did.
Blackened Seasoning Mix–adapted from 3-4 different recipes
2 TBSP smoked paprika
1 TBSP sea salt
1 TBSP garlic granules–not garlic salt, if you only have garlic salt use it and leave out the salt
1 tsp onion powder
2 tsp ground black pepper
1 tsp dried oregano, crumble between your fingers
1/2 tsp cayenne pepper–more or less to taste
mix the ingredients well and keep in a jar or use right away
Blackened Alaskan Halibut on the Grill
1 pound halibut
2 TBSP butter, melted
1 recipe blackening seasoning
get the grill going, either light the coals or start the gas grill
wash the fish, pat dry and cut into serving size pieces
set up a working line of fish, butter, seasoning and a platter
dip the fish in the melted butter dip in the seasoning and onto the platter
when your grill is make sure the cooking grate is clean
put the halibut on and reduce heat to medium
cook until the fish flakes easily, this will depend on the thickness of the fish but mine cooked in about 10 minutes
serve while hot
I liked the fish, it was a bit spicy for me, but my husband absolutely adored it. Next time I make it I’ll make one recipe with cayenne for him and one without cayenne for me, then it will be perfect. I love making my own seasoning mixes, making preference adjustments is no problem.
And yes I know mine doesn’t look blackened but I think it’s because I didn’t cook it in a cast iron skillet as most recipes call for. I’m OK with that.
Peace and Love–
GREAT idea. How did you keep the fish from falling apart? I have a problem with that on our grill.
You know Coleen, I didn't turn it I just let it cook, when I try to cook and turn it on the grill it implodes, so I don't
Boy, this hit home–pulling something out of the freezer and then saying "Now what?" !! Just want to add that I've recently come across a really good salt called HimalaSalt from Sustainable Sourcing (here's their website: https://secure.sustainablesourcing.com ). Their salt is about as clean as you could ever get it, plus they have organic pink and green peppercorns, too. I'm a believer…the salt & pepper DOES make a difference!!! Anyway, your recipe inspires me…thanks!