Try this Blackened Halibut recipe for a healthy dinner idea for two with a tropical twist! Mild, fresh halibut is coated in a homemade blackening spice mixture, seared to form a lightly charred crust, then topped with a lively mango and avocado salsa.
“I made this over the weekend, and it was phenomenal! It was restaurant-quality and so easy. My family raved!”
What is Blackening?
As in this blackened halibut recipe, blackening involves coating the fish in a spice mixture before searing it at a high temperature. This technique creates a lightly charred crust that perfectly contrasts the fish’s flaky and tender texture.
Chef Paul Prudhomme in New Orleans popularized this Cajun cooking technique during the 1980s. A good, seasoned cast-iron skillet is ideal for blackening food. This method can be applied to almost any protein, such as chicken, shrimp, beef, and pork.
Why This Recipe is a Keeper!
Halibut’s mild taste makes it an ideal blank canvas for blackened fish recipes like this. In addition to the blackening seasoning blend, the fish is topped with a refreshing mango and avocado salsa for a kick of tropical flavor. Creamy avocado helps to mellow out the bold flavors of red onion and cilantro, while the sweetness of the mango balances out the spicy kick from the jalapeño.
Easy halibut recipes like this are a great summer dinner option if you want something light and healthy. The fish cooks quickly, so no need to worry about heating the house. The seasoning on the fish and the salsa are easy to customize for a dish that can be spicy or milder.
While this recipe is scaled for two and would make for an excellent date night, it can easily be doubled for family dinners or guests!
This Blackened Halibut recipe with mango and avocado salsa is:
- Quick! The blackened fish is fast and easy to cook. Briefly sear on both sides, then pop it into the oven to finish.
- Fresh! The light and lean halibut is topped off with a tropical salsa.
- Elegant! The presentation is beautiful and makes for a lovely warm-weather dinner.
- Customizable! You can easily adjust the spice level in the seasoning and the salsa to your preference. The recipe is made for two but can easily be scaled to double for family dinners or guests!
How to Make Blackened Halibut with Mango and Avocado Salsa:
Recipe Ingredients:
Here’s everything you’ll need to make this blackened halibut recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Halibut: Halibut is a mild, flaky white fish. Fresh halibut is available from March through October, and previously frozen halibut is available all year. Pacific halibut fishing is carefully regulated, making it a highly sustainable seafood choice. Other mild, flaky fish types, such as Chilean sea bass, grouper, cod, or tilapia, will also work in this blackened halibut recipe. Salmon can be used in this recipe.
- Blackening Seasoning: While you can purchase commercial blends of blackening seasoning, I prefer to make my own to control the amount of salt and spiciness. This recipe for the seasoning blend includes both smoked and sweet paprika, cayenne pepper, dried mustard, and dried herbs, resulting in an intensely flavorful final dish.
- Mango: Freshly diced mango adds a light sweetness to the salsa and recipe. When squeezed, a ripe mango should yield gently to pressure and have a light, fruity aroma at the stem end. Pineapple works well in place of mango because it holds its shape.
- Avocado: The avocado you use for the salsa should yield gently to pressure.
- Jalapeno: If you like a spicier salsa, leave the seeds in the jalapeno or remove them if you’d like it milder.
- Red Bell Pepper: Adds color, but you can use yellow or orange bell pepper.
- Red Onion: Red onions are great for salsas because they are milder than white or yellow onions and don’t overpower the other ingredients. Scallions can be used in place of red onion.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine blackening seasoning ingredients in a small bowl; set aside.
- Combine salsa ingredients in a bowl. Set aside.
- Preheat oven to 350 degrees.
- Pat fish dry, then season liberally with blackening mix.
- Heat a cast-iron skillet over medium-high heat until very hot.
- Add the butter and oil.
- As soon as the butter melts, add fish to the skillet.
- Cook for 2 minutes per side.
- Place in the oven and cook for 4 to 5 minutes or until fish flakes easily with a fork.
- Be careful not to overcook the fish! It should be cooked to an internal temperature of 145 degrees. If overcooked, halibut tends to become very dry.
- Serve with salsa.
How to Dice a Mango:
- To quickly dice a mango, hold the mango half (flesh up) and make narrow slices all the way across. Turn the mango 90 degrees, then cut the flesh in the other direction, creating a checkerboard pattern. Scoop out the flesh, and you will have an evenly diced mango. However, please be careful not to cut your hand.
Money-Saving Tip:
- Halibut can be pricey. Cod is a great substitute because it has a mild flavor and similar flaky texture.
Frequently Asked Questions:
Halibut cooks very quickly so that part is best done right before you plan to serve. The blackening spice mixture can be made way in advance. For the salsa, you can prep the ingredients up to 8 hours ahead except for the avocado. Dice and add that just before cooking the fish.
I like to serve this salsa immediately so that the avocado retains its bright green color. If you have any remaining after making this recipe, it can last up to two days refrigerated. Although the avocado will start to turn brown despite the lime juice, it still tastes fine and is safe to eat.
Other types of mild white fish like Chilean sea bass, grouper, cod, mahi mahi, barramundi, or tilapia work well in place of halibut.
Storage:
- Store leftovers in the refrigerator for up to two days. Reheat leftover halibut in a 325-degree oven. Cover with aluminum foil.
Serve with:
More great, easy halibut recipes you’ll love!
- Halibut Ceviche with Mango and Avocado
- Prosciutto-Wrapped Halibut with Herb Caper Butter
- Butter Basted Halibut with Lemon Braised Baby Vegetables
Get all my fish and seafood recipes at Fish and Seafood Recipes – From A Chef’s Kitchen.
Blackened Halibut with Mango and Avocado Salsa
Equipment
Ingredients
Blackening Mix
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Salsa
- 1 large mango peeled, pitted and diced
- 1 small avocado peeled, pitted and diced
- 1/2 medium jalapeno pepper seeded if desired, finely chopped
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 3 tablespoons chopped cilantro
- 1 large lime juiced
- 1 tablespoon honey or to taste
- Salt and freshly ground black pepper to taste
Fish
- 2 pieces (6-8 ounce) halibut skin removed
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
Blackening Mix
- Combine ingredients in a small bowl; set aside.
Salsa
- Combine salsa ingredients in a bowl; serve with fish.
Fish
- Preheat oven to 350 degrees. Pat fish dry then season liberally with blackening mix.
- Heat a cast-iron skillet over medium-high heat until very hot. Add the butter and oil. As soon as the butter melts, add fish to skillet. Cook 2 minutes per side.
- Place in the oven and cook for 4 to 5 minutes or until fish flakes easily with a fork. Serve with salsa.
Notes
Nutrition
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