Blackened Halibut with Lemon Butter Sauce
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21 INGREDIENTS • 7 STEPS • 30MINS

Blackened Halibut with Lemon Butter Sauce

There is a fine line between blackened and ‘burnt’. If you’re skeptical about blackened food, this is the recipe to change your mind! The charred fish has a herby fragrance and is full of caramelized sweetness with a kick at the end. Paired with a smooth, lemony butter sauce to balance out the spiciness. You can substitute halibut with any fish of your choice, catfish, trout, or salmon will all taste great with this magical blackened seasoning mix!
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There is a fine line between blackened and ‘burnt’. If you’re skeptical about blackened food, this is the recipe to change your mind! The charred fish has a herby fragrance and is full of caramelized sweetness with a kick at the end. Paired with a smooth, lemony butter sauce to balance out the spiciness. You can substitute halibut with any fish of your choice, catfish, trout, or salmon will all taste great with this magical blackened seasoning mix!
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30MINS

Total Time

$9.30

Cost Per Serving

Ingredients

Servings
4
us / metric
Halibut
Halibut Fillet
4
Halibut Fillets
Vegetable Oil
as needed
Vegetable Oil
Lemon
to taste
Sliced Lemons
for garnish
optional
Fresh Parsley
to taste
Chopped Fresh Parsley
for garnish
optional
Blackened Seasoning Mix
Paprika
2 tsp
Paprika
Garlic Powder
1 tsp
Garlic Powder
Salt
1 tsp
Salt
Brown Sugar
1 tsp
Brown Sugar
Onion Powder
1 tsp
Onion Powder
Dried Oregano
1 tsp
Dried Oregano
Dried Thyme
1 tsp
Dried Thyme
Ground White Pepper
1/2 tsp
Ground White Pepper
Cayenne Pepper
1/2 tsp
Cayenne Pepper
Lemon Butter Sauce
Shallot
1
Small Shallot, finely diced
Garlic
2 cloves
Garlic, finely chopped
Vegetable Oil
1 tsp
Vegetable Oil
White Wine
4 Tbsp
White Wine
Lemon
1
Lemon, zested, juiced
Butter
1/3 cup
Cold Butter, cubed
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
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Cooking Instructions

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step 1
In a small bowl, mix together the Paprika (2 tsp), Garlic Powder (1 tsp), Salt (1 tsp), Brown Sugar (1 tsp), Onion Powder (1 tsp), Dried Oregano (1 tsp), Dried Thyme (1 tsp), Ground White Pepper (1/2 tsp), and Cayenne Pepper (1/2 tsp). Set aside. Store in an airtight container to use in the future.
step 2
Pat dry the Halibut Fillets (4). Sprinkle blackened seasoning over the fish and coat all sides carefully. You can cook it right away, or leave them in the fridge for 30 minutes for more flavor.
step 3
In a cast-iron skillet, drizzle a little Vegetable Oil (as needed). Heat up the skillet over medium heat. When the oil is lightly smoking, place the halibut fillets in. Make sure to leave enough space in between each piece.
step 4
Turn the heat down to medium-low and slowly sear the fillet. Flip the fillets after 2-3 minutes until the underside has created a dark brown crust. Cook for 2-3 more minutes until the fish fillets are fully cooked. Transfer to a plate.
step 5
In a clean skillet, add Vegetable Oil (1 tsp) over low heat, cook the Shallot (1) and Garlic (2 cloves) for about 1 minute. Add in the White Wine (4 Tbsp) and the juice of a Lemon (1), continue to cook until the liquid is reduced by half. Remove the skillet from the heat.
step 6
Immediately start adding Butter (1/3 cup) to the skillet, one at a time. Use a spatula to mix each piece of butter in before adding the next one, otherwise, the sauce will break and separate. Once all the butter is incorporated, add in the zest of a lemon, and season with Salt (to taste) and Ground Black Pepper (to taste).
step 7
Garnish with Lemons (to taste), place the fish back in the skillet. Garnish with Fresh Parsley (to taste) and serve.

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RECIPES TAG

Gluten-Free
Lunch
Date Night
Fish & Seafood
Shellfish-Free
Dinner
Quick & Easy
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