Blackened Halibut with Mango and 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!
- 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
- 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
- 2 pieces (6-8 ounce) halibut skin removed
- 2 tablespoons butter
- 1 tablespoon olive oil
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.
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.
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