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    Home » Seafood

    Blackened Halibut with Spicy Yogurt Sauce

    Published: Sep 18, 2021 · Updated: Sep 19, 2021 · Leave a Comment

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    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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!

    blackened halibut with spicy yogurt sauce on plates.

    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.

    Mix Blackening Seasoning Ingredients Together
    Mix Blackening Seasoning 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!

    Rub Blackening Seasoning Into Halibut.
    Rub Blackening Seasoning Into Halibut

    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.

    Broil Until Tender.
    Broil Until Tender

    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 on plates.
    blackened halibut with spicy yogurt sauce on plates.
    Print Recipe Save Recipe Saved!
    5 from 1 vote

    Blackened Halibut with Spicy Yogurt Sauce

    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!
    Author: Sarah Trenalone
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 285kcal
    Freezer Friendly?

    No

    Will It Keep?

    No

    Prevent your screen from going dark

    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.
      Mix Blackening Seasoning Ingredients Together
    • 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.
      Rub Blackening Seasoning Into Halibut.
    • 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.
      Broil Until Tender.
    • 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.
      blackened halibut with spicy yogurt sauce on plates.

    Notes

    Yogurt sauce variation: I sometimes make the sauce with simply yogurt and hot sauce.  It’s a spicier (but easier!) version of the sauce.

    Nutrition

    Calories: 285kcal (14%) | Carbohydrates: 7g (2%) | Protein: 24g (48%) | Fat: 18g (28%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 64mg (21%) | Sodium: 483mg (21%) | Potassium: 658mg (19%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 751IU (15%) | Vitamin C: 1mg (1%) | Calcium: 97mg (10%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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