Blackened Halibut with Lemon Butter Sauce

In a small bowl, mix together the Paprika (2 tsp) , Garlic Powder (2 tsp) , Salt (1 tsp) , Brown Sugar (1 tsp) , Onion Powder (1 tsp) , Dried Oregano (1 tsp) , Dried Thyme (1 tsp) , Ground White Pepper (as needed) , and Cayenne Pepper (as needed) . Set aside. Store in an airtight container to use in the future.

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.

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.

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 (4 Tbsp) and the juice of a Lemon (1) , continue to cook until the liquid is reduced by half. Remove the skillet from the heat.

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) .

Garnish with Lemons (to taste) , place the fish back in the skillet. Garnish with Fresh Parsley (to taste) and serve.