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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!


Servings

2

Total time

35 minutes

Courses

Dinner


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.

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