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Blackened halibut Recipe | |
Cajun Seafood | |
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Ingredients:
For the rub:1 tsp salt 1 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp cayenne pepper 1/4 tsp hot paprika 1/2 tsp freshly ground black pepper 1/2 tsp fennel seeds, toasted and roughly chopped Salt and pepper, to taste 4 halibut fillets, 7oz (200g) each Olive oil, for brushing 1 lime, quartered
Directions:
Combine the ingredients for the rub in a small bowl. Place the halibut fillets in a shallow baking dish and brush with oil. Pat the rub all over the fish. Season with more salt and pepper. Cover and chill for up to 1 hour, in the refrigerator.Preheat the grill or grill pan to hot. Brush the grill bars well with oil. Grill the fillets for 2-2 1/2 minutes on each side until charred and just cooked through. Serve immediately with a squeeze of lime. Serves 4
A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map.
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