Blackened Halibut with Mango and Avocado Salsa

4.54 from 39 votes
35 minutes
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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 as in this Blackening Seasoning recipe.  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!

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Blackened Halibut with Mango and Avocado Salsa

4.54 from 39 votes

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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!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Fish and Seafood
Cuisine American
Servings 2
Calories 375 kcal

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
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt

Salsa

  • 1 large mango - peeled, pitted and diced
  • 1 small avocado - peeled, pitted and diced
  • 1/2 medium jalapeno pepper - seeded if desired, finely chopped
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 3 tablespoons chopped cilantro
  • 1 large lime - juiced
  • 1 tablespoon honey - or to taste
  • Salt and freshly ground black pepper - 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. Serve with salsa.

Notes

If you’ve already made or have blackening mix, you’ll need approximately 2 tablespoons.  Store any excess blackening mix in an airtight container and use it 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.

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19 Comments

    1. 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!

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

  2. 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!

    1. 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!

  3. 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!

  4. 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!

    1. 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!

  5. 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!

  6. 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!

  7. 5 stars
    This looks so tasty! I’ve made blacked Tilapia before but I bet this recipe with the mango avocado topping is delicious!