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Blackened Halibut with Mango - Avocado Salsa on white plate with fork garnished with cilantro and lime wedge with a piece removed to show the inside of the fish.
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4.52 from 37 votes

Blackened Halibut with Mango and Avocado Salsa

Try this Blackened Halibut recipe for a healthy dinner idea for two with a tropical twist! Mild, fresh halibut is coated in a homemade blackening spice mixture, seared to form a lightly charred crust, then topped with a lively mango and avocado salsa.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Fish and Seafood
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose
Servings: 2
Author: Carol | From A Chef's Kitchen

Equipment

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.
  • Place in the oven and cook for 4 to 5 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 cod, Chilean sea bass, grouper, tilapia, or salmon.
  • Use pineapple in place of mango.
MAKE AHEAD:
  • Halibut cooks very quickly so that part is best done right before you plan to serve.
  • The blackening spice mixture can be made way in advance.
  • For the salsa, you can prep the ingredients up to 8 hours ahead except for the avocado. Dice and add that just before cooking the fish.

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