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Blackened Halibut
Serves 4 |
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Ingredients:
| 1 tsp Diamond Crystal kosher salt |
| 2 tbsp Paprika |
| 1 tbsp Dried Thyme |
| 1 tbsp Dried Oregano |
| 1 tbsp Onion Powder |
| 1 tbsp Garlic Powder |
| 1/8 tsp Cayenne Pepper |
| 4 Halibut Fillets, 6 oz each, 1 to 1-1/2 inch thick |
| 4 tbsp Butter |
Directions:
- In a shallow dish, combine the kosher salt, paprika, thyme, oregano, onion powder, garlic powder, and cayenne.
- Sprinkle the halibut fillets with the seasoning mixture, pressing with your fingers to help the coating adhere.
- Heat the butter in a large 12-inch nonstick skillet over medium-high heat. Swirl to coat.
- When the butter starts foaming, add the halibut fillets. Cook them until their bottoms are blackened, about 3 minutes.
- Turn the fillets to the other side, reduce the heat to medium, and cook until they turn from translucent into opaque and white (it’s fine to cut a small slit and peek), about 3 more minutes.
- Spoon the pan juices on top of the fish and serve.
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