Blackened Halibut with Mango and Avocado Salsa
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!
- 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
- BLACKENING MIX: Combine ingredients in a small bowl; set aside.
- 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.
- Meanwhile, combine salsa ingredients in a bowl; serve with fish.
View the recipe instructions at From a Chef's Kitchen