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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