How to Make Blackened Cajun Halibut

Blackened Cajun Halibut is a popular dish in and around Louisiana. It can be tough to sear the outside, yet keep the inside moist and flaky, but the results are well worth the effort. For this recipe, it is best to be cooking outside over an open fire, or with an outdoor burner since there can be flare-ups and quite a bit of smoke.

Ingredients

  • 1 lb. unsalted butter
  • 1/2 tsp. black pepper
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. dry thyme
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. salt
  • 1/4 tsp. white pepper
  • 4 fish fillets (any white fish: halibut, pompano, redfish, etc...)

Steps

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    Clarify the butter. Slowly melt the butter in the small saucepan, it will separate. There will be a 'skin' on the top, remove this and discard. The only part needed is the clear butterfat, spoon this into a small dish and reserve. The milky liquid layer in the bottom of the pan can also be discarded.
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    Make the seasoning. Just mix all of the dry ingredients in a small bowl.
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    Trim your fillets. This step may not be necessary. As long as the fillets are no longer than the skillet, and about 12 inch (1.3 cm) thick, leave them be.
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    Heat the skillet over an open fire, or over a burner. Don't worry about it getting too hot, it's not possible. This should take about 10 minutes.
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    Prepare the fillets. Brush each side heavily with the clarified butter, then season with the mixed dry ingredients.
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    Once the skillet is screaming hot, carefully lay the fillets in with a long handled spatula. Don't crowd them. It is best to only cook one or two at a time. Be careful here, as you lay the fillet in the pan, it is likely to flare up.
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    Spoon some of the butter over the top of the fish.
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    Cook for 1-2 minutes. It's ready to turn when the bottom is charred. Be careful not to overcook them, or the fish will taste burned rather than blackened.
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    Flip the fillets. Again, spoon butter over the tops to keep the fish moist.
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    Repeat with the remaining fillets.
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    Serve your amazing Cajun Halibut. These are delicious with rice and steamed vegetables, or baked potatoes and roasted vegetables. Experiment to find your favorite meal.

Tips

  • Blackening fish can ruin the seasoning of a cast iron pan. it is best to use a pan that already needs to be re-seasoned.
  • You must use a cast iron skillet. Any other type of skillet will not transfer heat well enough for this recipe.

Warnings

  • Be careful when cooking. Blackening fish can cause flare-ups, which will not affect the fish, but could burn you. This is the reason that it is best to cook outside.

Things You'll Need

  • A large cast iron skillet
  • A long handled spatula
  • Measuring spoons
  • Mixing bowl
  • Small saucepan

Article Info

Categories: Fish and Seafood