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Blackened Halibut
Recipe is from Grill! (Good Books, Inc., 2006) by Pippa Cuthbert and Lindsay Cameron Wilson
A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map.
Ingredients
For the rub:
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fennel seeds, toasted and roughly chopped
Salt and pepper, to taste
4 halibut fillets, 7 ounces each
Olive oil, for brushing
1 lime, quartered
Directions
Combine the ingredients for the rub in a small bowl. Place the halibut fillets in a shallow baking dish and brush with oil. Pat the rub all over the fish. Season with more salt and pepper. Cover and chill for up to one hour in the refrigerator.
Preheat the grill or grill pan to hot. Brush the grill bars well with oil. Grill the fillets for two to two and a half minutes on each side until charred and just cooked through. Serve immediately with a squeeze of lime. Serves four.
Suggestions
Serve with roasted asparagus and a pasta salad.