Blackened Halibut with Mango and Avocado Salsa

Halibut’s mild taste makes it an ideal blank canvas for blackened fish recipes like this. In addition to the blackening seasoning blend, the fish is topped with a refreshing mango and avocado salsa for a kick of tropical flavor. Creamy avocado helps to mellow out the bold flavors of red onion and cilantro, while the sweetness of the mango balances out the spicy kick from the jalapeño.

Easy halibut recipes like this are a great summer dinner option if you want something light and healthy. The fish cooks quickly, so no need to worry about heating the house. The seasoning on the fish and the salsa are easy to customize for a dish that can be spicy or milder.

While this recipe is scaled for two and would make for an excellent date night, it can easily be doubled for family dinners or guests!  

This Blackened Halibut recipe with mango and avocado salsa is:

• Quick! The blackened fish is fast and easy to cook. Briefly sear on both sides, then pop it into the oven to finish.
• Fresh! The light and lean halibut is topped off with a tropical salsa.
• Elegant! The presentation is beautiful and makes for a lovely warm-weather dinner.
• Customizable! You can easily adjust the spice level in the seasoning and the salsa to your preference. The recipe is made for two but can easily be scaled to double for family dinners or guests!

How to Make Blackened Halibut with Mango and Avocado Salsa:

Recipe Ingredients:

Here’s everything you’ll need to make this blackened halibut recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Halibut: Halibut is a mild, flaky white fish. Fresh halibut is available from March through October, and previously frozen halibut is available all year. Pacific halibut fishing is carefully regulated, making it a highly sustainable seafood choice. Other mild, flaky fish types, such as Chilean sea bass, grouper, cod, or tilapia, will also work in this blackened halibut recipe. Salmon can be used in this recipe.
• Blackening Seasoning: While you can purchase commercial blends of blackening seasoning, I prefer to make my own to control the amount of salt and spiciness. This recipe for the seasoning blend includes both smoked and sweet paprika, cayenne pepper, dried mustard, and dried herbs, resulting in an intensely flavorful final dish.
• Mango: Freshly diced mango adds a light sweetness to the salsa and recipe. When squeezed, a ripe mango should yield gently to pressure and have a light, fruity aroma at the stem end. Pineapple works well in place of mango because it holds its shape.
• Avocado: The avocado you use for the salsa should yield gently to pressure.
• Jalapeno: If you like a spicier salsa, leave the seeds in the jalapeno or remove them if you’d like it milder.
• Red Bell Pepper: Adds color, but you can use yellow or orange bell pepper.
• Red Onion: Red onions are great for salsas because they are milder than white or yellow onions and don’t overpower the other ingredients. Scallions can be used in place of red onion.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Combine blackening seasoning ingredients in a small bowl; set aside.

• Combine salsa ingredients in a bowl. Set aside.

• 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 the skillet.
• Cook for 2 minutes per side.

• Place in the oven and cook for 4 to 5 minutes or until fish flakes easily with a fork.
• Be careful not to overcook the fish! It should be cooked to an internal temperature of 145 degrees. If overcooked, halibut tends to become very dry.

How to Dice a Mango:

• To quickly dice a mango, hold the mango half (flesh up) and make narrow slices all the way across.  Turn the mango 90 degrees, then cut the flesh in the other direction, creating a checkerboard pattern.  Scoop out the flesh, and you will have an evenly diced mango.  However, please be careful not to cut your hand.

Money-Saving Tip:

• Halibut can be pricey. Cod is a great substitute because it has a mild flavor and similar flaky texture.

Storage:

• Store leftovers in the refrigerator for up to two days. Reheat leftover halibut in a 325-degree oven. Cover with aluminum foil.

Serve with:

• Mexican Sweet Potato Wedges
• Riced Cauliflower
• Southwestern Salad
• Lemony Braised Greens with Olives

More great, easy halibut recipes you’ll love!

• Halibut Ceviche
• Prosciutto-Wrapped Halibut with Herb Caper Butter
• Butter Basted Halibut with Lemon Braised Baby Vegetables

Get all my fish and seafood recipes at Fish and Seafood Recipes – From A Chef’s Kitchen.