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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!



Total time

35 minutes




  • blackening MIX
  • 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
  • fish AND SALSA
  • 2 pieces halibut (6-8 ounce) skin removed
  • 2 tablespoons butter
  • 1 tablespoon olive oil ((divided))
  • 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 red bell pepper (finely chopped)
  • 3 tablespoons red onion (finely chopped)
  • 3 tablespoons cilantro
  • 1 lime, juiced
  • 1 tablespoon honey, or to taste


  1. BLACKENING MIX:  Combine ingredients in a small bowl; set aside.
  2. FISH AND SALSA:  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.
  3. Meanwhile, combine salsa ingredients in a bowl; serve with fish.
  4. View the recipe instructions at From a Chef's Kitchen

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