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Blackened Halibut with Mango Salsa

I've written about blackened fish before. It's just one of my absolute favorite things to eat. Mmmm. YUM.

My local Safeway was running a special on some freshly caught Halibut and I just couldn't resist! And guys, that mango salsa: legit. It pairs so well with this fish. It's got a bit of kick but it's mostly sweet and tastes amazing with that smokey seasoning.

So dang delicious.

Enjoy!

Blackened Halibut with Mango Salsa

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4


INGREDIENTS:


For the Blackened Halibut:

1.5lb halibut fillet with skin or 4 halibut steaks with skin (or other white fish)

1 Tbsp Cajun seasoning

1 Tbsp paprika

1 Tbsp fresh herbs, minced, oregano + thyme mix

1 tsp cayenne chili powder

1 tsp dried parsley

1 tsp salt

1/2 tsp black pepper

1/2 tsp chipotle chili powder

1/2 tsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

olive oil


For the Mango Salsa:

1 mango, diced

1 japaleno, seeds removed and diced

1/4 cup diced red onion

1/4 cup cilantro, minced

1 lime, juiced

1 Tbsp sweet chili sauce

1 Tbsp honey

salt + pepper


INSTRUCTIONS:

  1. In a small bowl whisk together Cajun seasoning, paprika, fresh herbs, cayenne chili powder, parsley, salt, black pepper, chipotle chili powder, chili powder, garlic powder and onion powder until everything is well mixed. Set aside.

  2. In a medium mixing bowl, combine mango, jalapeno, red onion, cilantro, lime juice, sweet chili sauce and honey. Stir to combine. Season with salt and pepper. Place in fridge until ready to use.

  3. Pat the halibut fillet dry on both sides with paper towels.

  4. Take the seasoning blend and pour onto the flesh side of the fish only. Using your hands, pat the seasoning into the fish. Make sure the entire flesh side is coated in the seasoning.

  5. Heat a non-stick pan over medium heat on the stove and add 1/4 cup of olive oil. You want the oil to get SUPER hot, to the point that it begins to smoke.

  6. Once smoking, turn off the heat to the burner, and add your fillet, flesh side down. Turn the heat back on, and cook 4-5 minutes, or until cooked through to your liking. A thicker piece of fillet will take longer to cook.

  7. Using a spatula, carefully flip the salmon to the other side and cook the skin until it's crispy, about 5-6 minutes.

  8. Side note: the fillet I had was super thick, so I finished it in the oven until it was properly cooked through. If this happens to you, cook the fish in the oven at 375 degrees until done, about 7-10 minutes.

  9. When fish is done cooking, remove from heat, or oven, and let stand for 3-4 minutes. Top with mango salsa and serve!


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