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RECIPE
21 INGREDIENTS 7 STEPS 30min

Blackened Halibut with Lemon Butter Sauce

5.0
1 Ratings
There is a fine line between blackened and ‘burnt’. If you’re skeptical about blackened food, this is the recipe to change your mind! The charred fish has a herby fragrance and is full of caramelized sweetness with a kick at the end. Paired with a smooth, lemony butter sauce to balance out the spiciness. You can substitute halibut with any fish of your choice, catfish, trout, or salmon will all taste great with this magical blackened seasoning mix!
Blackened Halibut with Lemon Butter Sauce Recipe | SideChef
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There is a fine line between blackened and ‘burnt’. If you’re skeptical about blackened food, this is the recipe to change your mind! The charred fish has a herby fragrance and is full of caramelized sweetness with a kick at the end. Paired with a smooth, lemony butter sauce to balance out the spiciness. You can substitute halibut with any fish of your choice, catfish, trout, or salmon will all taste great with this magical blackened seasoning mix!
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
30min
Total Time
$9.32
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Halibut

4
Halibut Fillets
as needed
Vegetable Oil
to taste
Sliced Lemons
for garnish
(optional)
to taste
for garnish
(optional)

Blackened Seasoning Mix

1/2 Tbsp
1/2 Tbsp
Garlic Powder
1 tsp
1 tsp
Brown Sugar
1 tsp
Onion Powder
1 tsp
Dried Thyme
1/2 tsp
Ground White Pepper
1/2 tsp
Cayenne Pepper

Lemon Butter Sauce

1
Small Shallot , finely diced
2 cloves
Garlic , finely chopped
1 tsp
Vegetable Oil
1/4 cup
White Wine
1
Lemon , zested, juiced
1/3 cup
Cold Butter , cubed
to taste
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
346
FAT
21.0 g
PROTEIN
31.8 g
CARBS
7.9 g

Cooking Instructions

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Step 1
In a small bowl, mix together the Paprika (1/2 Tbsp) , Garlic Powder (1/2 Tbsp) , Salt (1 tsp) , Brown Sugar (1 tsp) , Onion Powder (1 tsp) , Dried Oregano (1 tsp) , Dried Thyme (1 tsp) , Ground White Pepper (1/2 tsp) , and Cayenne Pepper (1/2 tsp) . Set aside. Store in an airtight container to use in the future.
Step 2
Pat dry the Halibut Fillets (4) . Sprinkle blackened seasoning over the fish and coat all sides carefully. You can cook it right away, or leave them in the fridge for 30 minutes for more flavor.
Step 3
In a cast-iron skillet, drizzle a little Vegetable Oil (as needed) . Heat up the skillet over medium heat. When the oil is lightly smoking, place the halibut fillets in. Make sure to leave enough space in between each piece.
Step 4
Turn the heat down to medium-low and slowly sear the fillet. Flip the fillets after 2-3 minutes until the underside has created a dark brown crust. Cook for 2-3 more minutes until the fish fillets are fully cooked. Transfer to a plate.
Step 5
In a clean skillet, add Vegetable Oil (1 tsp) over low heat, cook the Shallot (1) and Garlic (2 cloves) for about 1 minute. Add in the White Wine (1/4 cup) and the juice of a Lemon (1) , continue to cook until the liquid is reduced by half. Remove the skillet from the heat.
Step 6
Immediately start adding Butter (1/3 cup) to the skillet, one at a time. Use a spatula to mix each piece of butter in before adding the next one, otherwise, the sauce will break and separate. Once all the butter is incorporated, add in the zest of a lemon, and season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 7
Garnish with Lemons (to taste) , place the fish back in the skillet. Garnish with Fresh Parsley (to taste) and serve.

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Nutrition Per Serving
Calories
346
% Daily Value*
Fat
21.0 g
27%
Saturated Fat
12.4 g
62%
Trans Fat
0.0 g
--
Cholesterol
100.9 mg
34%
Carbohydrates
7.9 g
3%
Fiber
1.9 g
7%
Sugars
2.6 g
--
Protein
31.8 g
64%
Sodium
711.6 mg
31%
Vitamin D
--
--
Calcium
38.5 mg
3%
Iron
1.8 mg
10%
Potassium
131.6 mg
3%
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