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.
This is a very easy recipe. The marinade takes about 10 minutes to put together. The fish cooks in about 10 minutes. The longest part of the recipe is the marinade time. You can also use this with tuna or shark steaks.
