Name: Blackened Halibut with Mango and Avocado Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: American
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; 3 tablespoons finely chopped red onion; 3 tablespoons chopped cilantro; 1 large lime, juiced; 1 tablespoon honey, or to taste; FISH; 2 pieces halibut (6-8 ounce) skin removed; 2 tablespoons butter; 1 tablespoon olive oil

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!

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!

Helpful tools and equipment to make Blackened Halibut with Mango and Avocado Salsa (Affiliate Links):

Yield: 2