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    YOU ARE HERE: Home » Recipes » Fish and Seafood

    By Carol · Published: Jun 10, 2015 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Blackened Halibut with Mango and Avocado Salsa

    Jump to Recipe
    4.55 from 31 votes
    35 minutes
    Blackened Halibut with Mango - Avocado Salsa

    Blackened Halibut with Mango and Avocado Salsa is sure to become your new favorite fish dish!  You’ll never buy blackening spice again once you try this homemade blend!

    Photo of Blackened Halibut with Mango and Avocado Salsa on white plate garnished with cilantro sprigs and lime wedges.

    The appearance of fresh halibut at area fish counters is one of my favorite things about spring.  Fresh halibut is available now through October.

    Previously frozen halibut is available all year long.  Fishing of Pacific halibut is carefully regulated which makes it a highly sustainable seafood choice.

    What is blackening?

    Chef Paul Prudhomme is credited with creating this cooking method in the 1980’s and it remains hugely popular today.

    When something is “blackened,” a blend of herbs and spices (the blackening mix) is rubbed onto fish, meat or poultry and then quickly seared at a high temperature.  Good commercial blends are available, however, I prefer to blend my own so that I can control the amount of salt and heat.  A good, seasoned cast iron skillet is ideal for blackening food.

    How to make Blackened Halibut with Mango and Avocado Salsa:

    For this Blackened Halibut with Mango and Avocado Salsa, the lightly charred crust that results from “blackening” creates a pleasant contrast to this mild, flaky fish.

    After searing the halibut for approximately two minutes per side in a butter and oil combination, I transfer it to a baking dish to finish cooking in the oven instead of transferring the cast iron skillet—fish and all—to the oven.

    The outside will already be nicely charred and because the butter and oil will be extremely hot, it can start to burn and smoke in your oven.

    This tangy mango and avocado salsa pairs perfectly with the blackened halibut and also pairs well with other types of blackened or grilled fish, shrimp or chicken.

    What to look for when buying mangos and avocados:

    • A ripe mango should yield gently to pressure when squeezed and have a light, fruity aroma at the stem end.
    • A ripe avocado should also yield gently to pressure.

    This recipe is scaled for two but it’s easily doubled for a family dinner or guests.  Enjoy!

    More fish recipes you’ll enjoy!

    • Sheet Pan Thai Sweet Chili – Lime Baked Fish with Garlic Broccolini
    • Baked Veracruz-Style Fish (Pescado A La Veracruzana)
    • Pistachio Crusted Fish with Lemon Dill Aioli
    • Baked Fish with Cherry Tomato-Olive Sauce and Lemon Chive Asiago Orzo
    • Indian Spiced Sea Bass with Braised Red Lentils
    • Asian Vegetable Noodle Broth Bowls with Pan-Seared Fish
    • Baked Catfish Pecan Meuniere with Spicy Sauteed Greens
    • Mediterranean Fish en Papillote
    • Prosciutto-Wrapped Halibut with Herb – Caper Butter

    Blackened Halibut with Mango and Avocado Salsa

    4.55 from 31 votes
    By: Carol | From A Chef's Kitchen
    Blackened Halibut with Mango and Avocado Salsa is sure to become your new favorite fish dish!  You’ll never buy blackening spice again once you try this homemade blend!
    PRINT RECIPE PIN RECIPE
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Fish and Seafood
    Cuisine American
    Servings 2
    Calories 375 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Measuring Cups and Spoons
    • Glass Mixing Bowls
    • Set of Cast Iron Skillets

    Ingredients
      

    Blackening Mix

    • 2 teaspoons smoked paprika
    • 1 teaspoon sweet paprika
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • 1 teaspoon freshly ground black pepper
    • ½ teaspoon cayenne pepper
    • ½ teaspoon dry mustard
    • ½ teaspoon dried thyme
    • ½ teaspoon dried oregano
    • ¼ teaspoon salt

    Salsa

    • 1 large mango - peeled, pitted and diced
    • 1 small avocado - peeled, pitted and diced
    • ½ medium jalapeno pepper - seeded if desired, finely chopped
    • ¼ cup finely chopped red bell pepper
    • 3 tablespoons finely chopped red onion
    • 3 tablespoons chopped cilantro
    • 1 large lime - juiced
    • 1 tablespoon honey - or to taste

    Fish

    • 2 pieces (6-8 ounce) halibut - skin removed
    • 2 tablespoons butter
    • 1 tablespoon olive oil

    Instructions
     

    Blackening Mix

    • Combine ingredients in a small bowl; set aside.

    Salsa

    • Combine salsa ingredients in a bowl; serve with fish.

    Fish

    • Preheat oven to 350 degrees. Pat fish dry then season liberally with blackening mix.
    • Heat a cast-iron skillet over medium-high heat until very hot. Add the butter and oil. As soon as the butter melts, add fish to skillet. Cook 2 minutes per side.
    • Transfer to a baking pan, place in oven and cook 5 to 7 minutes or until fish flakes easily with a fork.

    Notes

    Store the blackening mix in an airtight container and use within six months.
    SUBSTITUTIONS:  Can substitute any fish such as Chilean sea bass, grouper, tilapia even salmon.

    Nutrition

    Serving: 1 | Calories: 375kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 322mg | Potassium: 930mg | Fiber: 12g | Sugar: 27g | Vitamin A: 3680IU | Vitamin C: 88mg | Calcium: 89mg | Iron: 3mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Roasted Artichokes with Garlic Butter
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    Categories: Date Night Dinners

    Reader Interactions

    Comments

    1. Rusty says

      June 29, 2022 at 7:21 pm

      5 stars
      Made this tonight and was delicious. Only think i would change is to make more. Thank you!

      Reply
      • Carol says

        June 30, 2022 at 7:50 am

        Hi, Rusty, Thanks so very much and so glad you enjoyed!! The recipe is easily doubled if you prefer AND it’s pretty forgiving, too. Thanks again!

        Reply
    2. Brian says

      March 07, 2021 at 6:03 pm

      Family staple. Tremendous with no alterations.

      Reply
      • Carol says

        March 07, 2021 at 6:10 pm

        Hi, Brian, Thanks so very much! …And halibut season is right around the corner! So glad you enjoyed!

        Reply
    3. Linda Smith says

      July 23, 2019 at 5:20 pm

      I made this over the weekend and it was phenomenal! Restaurant quality and so easy. My family raved!!

      Reply
      • Carol says

        July 24, 2019 at 6:10 am

        Thanks so very much, Linda! So glad you and your family enjoyed! This is one of our favorites, too! Thanks again!

        Reply
    4. Melissa b. says

      August 09, 2018 at 9:18 pm

      Omg just made this for my family and absolutely loved it! My husband wont stop raving about it. He told me next time his mom is in town this is what I’m making😂 thank you so much for sharing!

      Reply
      • Carol says

        August 10, 2018 at 8:19 am

        Hi, Melissa, Love, love, love hearing that! So happy you all enjoyed and hope your mother-in-law enjoys too! Thanks again and please stay in touch!

        Reply
    5. Melissa b. says

      August 09, 2018 at 9:18 pm

      5 stars
      Omg just made this for my family and absolutely loved it! My husband wont stop raving about it. He told me next time his mom is in town this is what I’m making😂 thank you so much for sharing!

      Reply
    6. Laura Klein says

      June 02, 2018 at 5:33 pm

      Wow—just made this for the family….SO good! Thanks for sharing!!
      I used coconut oil and olive oil rather than butter/olive oil…..and added cumin in place of smoky paprika since I didn’t have any. Yum. We all loved!

      Reply
      • Carol says

        June 03, 2018 at 12:53 pm

        Thanks, Laura! So glad you all enjoyed! I have friends who make that recipe all the time and they rave about it too. Thanks again!

        Reply
    7. Laura Klein says

      June 02, 2018 at 5:33 pm

      5 stars
      Wow—just made this for the family….SO good! Thanks for sharing!!
      I used coconut oil and olive oil rather than butter/olive oil…..and added cumin in place of smoky paprika since I didn’t have any. Yum. We all loved!

      Reply
    8. Kathy Lydon says

      January 21, 2018 at 10:44 am

      My husband made this and can I just say it is now my new favorite Halibut dish! (2nd to Halibut Enchiladas which reigned for several years; sorry, not sorry). So glad he found this recipe! Thank you, Dorothy!

      Reply
      • Carol says

        January 21, 2018 at 2:14 pm

        Hi, Kathy, Thank you so much and glad you enjoyed! Halibut Enchiladas sound pretty good, though! Am honored! Please stay in touch!

        Reply
    9. Matt @ Plating Pixels says

      June 14, 2015 at 2:13 pm

      This looks so tasty! I’ve made blacked Tilapia before but I bet this recipe with the mango avocado topping is delicious!

      Reply
      • Carol says

        June 14, 2015 at 2:35 pm

        Thanks, Matt and Dorothy! A friend of mine has made this for friends and family and always gets rave reviews.

        Reply
    10. Matt @ Plating Pixels says

      June 14, 2015 at 2:13 pm

      5 stars
      This looks so tasty! I’ve made blacked Tilapia before but I bet this recipe with the mango avocado topping is delicious!

      Reply
    11. Dorothy at Shockingly Delicious says

      June 13, 2015 at 10:54 am

      Stunning healthy meal, and how nice to be appreciated for it!

      Reply
      • Carol says

        June 14, 2015 at 1:02 pm

        Thank you, Dorothy!

        Reply

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