Dish the Fish: Pan Blackened Halibut

Thick halibut fillets crusted with Cajun-inspired spices get crispy in a screamin' hot pan.

Crispy, spicy halibut served over cheesy grits

It's Maine state halibut season!

The halibut season in Maine state waters is fleeting - running this year from May 18th to June 13th. These large flounders are both delicious and carefully managed. In the federal fishery, fishermen may only keep one halibut per day, and in the state fishery, Maine fishermen can land only 25 halibut per vessel per season - all of which must be over 41" long. These federal boats land in Maine year-round, but the majority of local halibut come across the docks during the state season. So now is a great time to enjoy super local, sustainably fished halibut!

Pan Blackened Halibut

Serves: 2

Prep & cook time: 30 mins

INGREDIENTS:

• 2 8oz halibut fillets (or other firm fish)

• 2 tsp. paprika

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 1 tsp. salt

• 1 tsp. oregano

• 1 tsp. thyme

• 1/4 tsp. black pepper

• 1/4 tsp. cayenne pepper

• 4 TB olive oil (plus more for pan)

INSTRUCTIONS:

1. In a medium bowl, mix together all spices and herbs.

2. Add 4 TB olive oil to the spice mix, and stir to combine.

3. Place fillets in spice/oil mix and turn to coat thoroughly.

4. Get a cast iron pan wicked hot (make sure you have a functioning hood vent that is turned ON!)

5. Add 1-2 TB olive oil to the pan.

6. Add fillets to pan and cover with a grease guard.

7. After 3-4 minutes, flip the fillets and cook for an additional 3-4 minutes.

8. Once fish turns opaque and reaches 145°, remove it from the heat.

9. If desired, prepare cheesy grits according to the package.

10. Serve halibut over grits - enjoy!

    
    
    

    

    

While we're at it, here's some neat halibut trivia:

Watch the full video below: