There is no Cajun cuisine without blackened fish. We can darken foods such as chicken, salmon, and halibut, thanks to Chef Paul Prudhomme, who invented the technique. Blackening is a technique where food is dipped in melted butter and then coated with a mixture of thyme, peppercorns, oregano, garlic powder, thyme, salt, onion powder, and chili powder, and cayenne pepper. The blackened food is seared in a cast-iron skillet until the unique black-brown crust forms.
This blackened halibut recipe is similar to the original blackened recipe, but we added rosemary and basil to give the halibut a more robust flavor. We also switched things up by serving the blackened halibut on a bun. We slathered gluten-free buns with sriracha mayo, then topped them with shredded cabbage, blackened halibut, and fresh arugula to make the perfect blackened halibut.
If you are not craving a Blackened Halibut sandwich, you can omit the sandwich ingredients and serve it with Crispy Roasted Potatoes, Moro Rice, or Roasted Brussel Sprouts with Bacon. You can even do the blackened halibut with Cauliflower Rice to make the meal keto-friendly. Either way, you will end up with the most delicious blackened halibut.
How do I cook blackened halibut?
How long should halibut be cooked?
Is halibut a healthy fish?
Is cod or halibut better?
- 1/4 cup Mayonnaise
- 1/4 cup Sriracha
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Sugar-Free Substitute
- 1 teaspoon Kosher Salt
- 2 tablespoons Paprika
- 1 tablespoon Dried Rosemary
- 1 tablespoon Dried Basil
- 1 tablespoon Garlic Powder
- 1 teaspoon Chili Powder
- 1/4 teaspoon Cayenne Pepper
- 4 6 oz. Halibut Fillets (fillets should be 1 -1 1/2 inches in thickness)
- 4 tablespoons Butter
- 1 cup Red Cabbage, shredded finely
- 1 cup Arugula
- 4 Gluten-Free Sandwich Rolls, cut in half, toasted
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