Blackened Halibut with Mango and Avocado Salsa

Recipe by From a Chef's Kitchen

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!

Ingredients

• 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

Method

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.

View the recipe instructions at From a Chef's Kitchen