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.
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.
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Submitted 6/20/06.
Source: Reprinted from Grill!. Copyright by Good Books (
www.goodbks.com ). Used by permission. All rights reserved.
Submitted By: B Smith
Blackened halibut