Blackened Halibut is a quick, easy dinner recipe that’s perfect for busy weeknights. It takes just 15 minutes and a handful of ingredients to get this spicy, smoky seafood meal on the table. The Avocado Lime Crema helps to balance out the spice and add a little more zest to the dish.
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Halibut and cod are my two favorite types of fish to cook with lately. There are both just so mild and easy to add a variety of seasonings and flavor to.
I have been a little more invested in learning about different types of fish since joining Sitka Salmon Shares. We are getting fish I have never heard of before, but Halibut isn’t entirely new to me. I did learn that it’s a flounder and that there are hundreds of different types of flounder.
Growing up, I only ate flounder and just assumed flounder was just flounder. Now, I have no idea what species of fish I was actually eating!
I usually make blackened salmon, but for this recipe, I decided to give the halibut a try. It’s a firm fish that can hold up to being cooked in a pan a bit better than cod (though I have made Pan Fried Cod, as well).
The recipe is a bit spicy, so it might not be the most kid-friendly, unless your kids can handle a little heat. It does balance out nicely with the avocado sauce.
Why This Recipe Works
This is a really quick and easy recipe. It takes about 10-15 minutes to prepare making it a great choice for busy weeknights. It can be made in a pan or on a grill.
You can use fresh or frozen halibut, but be sure to thaw the halibut in the refrigerator before cooking it.
The intense, smoky, spicy flavor of the blackened halibut pairs perfectly with the creamy, cool flavor of the avocado lime crema sauce.
This recipe is naturally low carb, keto friendly, and gluten free.
How To Make Blackened Halibut
Ingredients
For the Blackened Halibut, you will need:
- 1.5 pounds halibut fillets (thawed, if previously frozen)
- 2 tablespoons blackening seasoning (can be store-bought or homemade)
- 1 tablespoon avocado oil (or butter)
For the Avocado Lime Crema, you will need:
- 1 avocado
- 1 lime, juiced
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- pinch salt
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Season both sides of the halibut fillets with the blackening seasoning and press it into the fish.
Create!
Heat the oil in a large skillet over medium heat. I use an oven-proof non-stick skillet, but you can use a cast iron, if you prefer.
Once hot, add the fillets and cook for 3-5 minutes per side or until the seasoning is charred and the fish is opaque and flakes easily. It should reach an internal temperature of 145°F on a meat thermometer inserted into the center of the thickest portion.
Note: To make blackened halibut on the grill, set your grill temperature to medium and use a grill basket for fish to more easily turn the fish without it flaking apart.
Chef’s Tip: if you have very thick fillets, you may want to transfer the skillet (if oven-proof!) to the oven set at 350°F to finish cooking them through.
To make the Avocado Lime Crema, combine the flesh from the avocado, lime juice, sour cream, cilantro, and salt in a blender cup or food processor. Blend until smooth and creamy, taste, and adjust seasoning if needed.
Chef’s Tip: you will likely have plenty of extra crema. Use it in other recipes like tacos, on chicken or vegetables, or try it on recipes like this Southwestern Chicken Salad or these Black Bean Burgers. You can also just make half a batch, if you don’t mind a half of avocado leftover.
Present!
Serve the fillets topped with the avocado sauce and serve.
Tips and Techniques
- If you have very thick halibut fillets, you may want to transfer the skillet (make sure it’s oven-proof) to the oven set at 350°F to finish cooking.
- Use extra crema with other recipes like tacos, on chicken, or with a variety vegetables. You could also make a half batch, if you’d rather not have any extra.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
What Do You Serve With Blackened Fish?
Most vegetables pair well as a side to blackened fish. You can also serve it over rice, cauliflower rice, pasta, or quinoa. Blackened fish also makes a great addition to tacos, burritos, and salads.
Which Fish is Best For Blackening?
You want a firmer fish that will hold together as it quickly cooks. Fish like salmon, grouper, and halibut are good choices.
What Does Blackening Seasoning Taste Like?
Most sore-bought blackening seasonings have a smoky, moderately spicy flavor. You can also make your own to better control the amount of spice.
More White Fish Recipes
Here are a few more recipes that can be made with white fish that you might like:
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Blackened Halibut
Ingredients
Blackened Halibut
- 1 1/2 pounds halibut fillets (thawed)
- 2 tablespoons blackening seasoning
- 1 tablespoon avocado oil (or butter)
Avocado Lime Crema
- 1 avocado
- 1 lime (juiced)
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- pinch salt
Instructions
Blackened Halibut
- Season both sides of the halibut fillets with the blackening seasoning and press it into the fish.
- Heat the oil in a large skillet over medium heat.
- Once hot, add the fillets and cook for 3-5 minutes per side or until the seasoning is charred and the fish is opaque and flakes easily. It should reach an internal temperature of 145°F on a meat thermometer inserted into the center of the thickest portion.
Avocado Lime Crema
- To make the Avocado Lime Crema, combine the flesh from the avocado, lime juice, sour cream, cilantro, and salt in a blender cup or food processor. Blend until smooth and creamy, taste, and adjust seasoning if needed.
- Serve the fillets topped with the avocado sauce and serve.
Notes
Tips and Techniques
- If you have very thick halibut fillets, you may want to transfer the skillet (make sure it’s oven-proof) to the oven set at 350°F to finish cooking.
- To make blackened halibut on the grill, set your grill temperature to medium and use a grill basket for fish to more easily turn the fish without it flaking apart.
- Use extra crema with other recipes like tacos, on chicken, or with a variety vegetables. You could also make a half batch, if you’d rather not have any extra.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
