2tablespoonsavocado oil, dividedOr another high smoke-point oil
Spicy Yogurt Sauce:
½cupplain yogurt (whole milk)
1tablespoonDijon mustard
1tablespooncapers
1tablespooncapers brine (from the capers jar)
1teaspoonWorcestershire 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.
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.