Blackened Halibut is a delicious and simple way to enjoy this humble mild white fish, prepared easily in a skillet or on a grill.
Oh halibut, it's the other, other, white meat.
Ok maybe that's a stretch. But halibut is one of the most popular whitefish out there. It's beloved for its extremely mild flavor.
Facts about Halibut
- Is the largest flatfish in the ocean, growing up to 9 feet long.
- Part of the Righteye Flounder fish family.
- Halibut swim sideways, one eye up and the other down.
- There is Pacific (or Alaskan) and Atlantic halibut; closely related, with subtle differences.
- Pacific or Alaskan Halibut can be found as far south as Southern California and west in Russian and Japanese waters
- Females are larger than males of the same age.
- To determine the age of a halibut, count the number rings on the ear bone like tree ring dating.
- Large halibut are known as “barn doors” and small halibut are called “chickens.”
- Halibut can be cooked using various methods like: sautéing, grilling, broiling, roasting, steaming or poaching, but because it is incredibly lean, it will dry out quickly if overcooked.
Blackened Halibut is a simple and easy way to make a delicious meal. You can use the blackening spice and cook the grill, stovetop, or oven.
- 4-6 oz. skinless portions Alaskan Halibut
- 1 tsp Blackening Spice Blend Rub; +/- to taste
- 3-4 tbsp extra virgin olive oil
- 1/4 tsp salt (optional)
- Preheat oven to 400°F.
- Gently pat the halibut dry with a paper towel.
- Brush the flesh with about 1/2 tbsp of olive oil.
- If using, sprinkle a bit of salt over each portion.
- Sprinkle the flesh with approximately 1/4 tsp of the blackening spice blend rub, more or less to taste.
- Heat a large 12" cast-iron skillet over high heat.
- Add 2 tbsp olive oil to the hot pan, spread it around.
- Place down into the hot skillet and sear for 1-2 minutes.
- Flip and continue to sear.
- Place skillet in the oven and bake for about 8 minutes or until the internal temperature reaches 145 °F and the flesh is opaque.
- Prepare barbecue to medium heat—clean grates well.
- Generously oil the grates, this fish will STICK and be easily ruined.
- Grill the halibut until just cooked through and turns Opaque (But this might be hard to tell with seasoning.) NO MORE THAN 4 minutes per side for the thinner portions and 5 minutes for the thicker portions.
Remove from grill and allow to rest.
Grilled Blackened Halibut Sandwiches
- Generously coat hoagie rolls with mayo or an aioli.
- Add lettuce, tomato, and any other desired sandwich toppings.
- Place the cooked portion on the bread.
- Serve and enjoy.