Blackened Atlantic Halibut

Word is that today, February 18th, is national drink wine day, so your going to need something for dinner that will compliment that glass of white or red your drinking. Even if you’re not having wine or it’s no longer national drink wine day, this recipe is one you’ll love. This savory recipe can be used for just about any white fish you prefer. I chose Halibut because its light, boneless, and offers many health benefits. The final product was served with garlic Parmesan sweet potatoes and roasted green beans. <You can find these recipes under the sides tab>


1 lb fresh wild caught Atlantic Halibut

Fresh juice of 1/2 lemon

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon chili powder

1 tablespoon (Lawrys) fire roasted chili and garlic powder

Extra virgin olive oil


Serving size= 2

In a big fry pan, lightly coat bottom of pan with EVOO and place over medium heat. Generously season fish with all dry ingredients (the above amounts are rough estimates, but seasoning to taste is the best method). Once oil is heated, place skin side of fish up and pan sear for about 5 minutes, then flip with spatula and finish cooking skin side down until fish is no longer opaque.

Squeeze fresh lemon over fish right before serving to really give a fresh flavor. Serve with garlic Parmesan sweet potatoes and roasted green beans.


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1 Comment

  • Tom February 20, 2016 at 12:27 am

    One of the tastiest fish recipes I’ve ever had. I do recommend trying this one!!!


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