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This easy blackened halibut is made with fish coated in a homemade spice mixture and broiled until tender. Serve with a creamy spicy yogurt sauce!
Lately we’ve been enjoying lots of halibut!
This meaty, sweet white fish is a satisfying choice in a number of different preparations.
It’s fantastic whether baked, pan-seared, panko-crusted, or even in tacos!
Whenever we get more halibut in our Sitka Salmon Shares deliveries, we’re delighted.
Sitka Salmon Shares is a CSF (Community Supported Fishery), which is similar in concept to Community Supported Agriculture (CSA).
Another delectable way to prepare halibut is broiled with a homemade blackening seasoning. A creamy yogurt sauce tops it off perfectly.
Can I Use Store-Bought Seasoning?
Of course!
Since there’s no one right way to make blackening seasoning, just keep in mind that each brand can result in a slightly different flavor.
Also, some blackening blends are better suited to outdoor cooking because they can create a lot of smoke!
The homemade blend we’re using here shouldn’t have that problem.
This blend is adapted from a recipe in Tieghan Gerard’s Half Baked Harvest cookbook.
Preparing Blackened Halibut
My recommended mixture for homemade blackening seasoning includes smoked paprika, garlic powder, cayenne, thyme, and salt.
A little brown sugar is good, too!
Start by mixing those ingredients together.
Add the halibut to an oiled, oven-safe pan.
This Lodge 12″ carbon steel skillet is my preference.
Season the fish with plenty of the blackening spice blend. Drizzle some oil on top and rub it into the seasoning.
A high smoke-point oil like avocado oil works well here.
There will probably be some seasoning left over. Save it to use later in recipes like blackened cod, blackened shrimp and grits, blackened shrimp bowls, or rockfish tacos!
Next it’s time to put the pan in the oven and broil. The fish needs to cook for 8 minutes per one inch of thickness.
The halibut will be flaky when ready.
Making the Yogurt Sauce
While the fish broils, combine all the ingredients for the yogurt sauce. Keep it chilled in the refrigerator until ready to serve.
After the halibut finishes cooking, serve it warm with a helping of yogurt sauce!
Serve with baked zucchini and squash or French purple potato salad for a complete and delicious meal!
Blackened Halibut with Spicy Yogurt Sauce
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Ingredients
Blackening Seasoning:
- 2 teaspoon light brown sugar (optional)
- 2 teaspoon paprika or smoked paprika
- ¼ teaspoon cayenne
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon sea salt
Halibut:
- 8 ounces halibut (~2 fillets)
- 2 tablespoons avocado oil, divided Or another high smoke-point oil
Spicy Yogurt Sauce:
- ½ cup plain yogurt (whole milk)
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- 1 tablespoon capers brine (from the capers jar)
- 1 teaspoon Worcestershire sauce
- dash of your favorite hot sauce (to taste) I use Sriracha
Instructions
Prepare + Cook Halibut:
- Mix together all of the blackening seasoning ingredients in a small bowl.Extra Seasoning Note: You will probably use about half the blackening seasoning. Reserve the remaining seasoning for another use.
- Brush an oven-safe pan with half the oil (1 tablespoon). Alternatively, use a sheet pan.Add the halibut to the pan, and generously season the top of the fish with the blackening spices. Drizzle the remaining 1 tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.
- Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Slide the pan into the oven.Cook halibut for 8 minutes per 1" thickness, or until the fish is tender and easily flakes apart with a fork.Do not flip the fish halfway through cooking.
- While the fish broils, combine the ingredients for the yogurt sauce. Put sauce in the refrigerator until it's time to serve.Serve the halibut right away along with the sauce.
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