Are you tired of the same old, boring "fish recipes"? You know, the coat it with breadcrumbs or dip it in tarter sauce versions. I know I sure was! While those tried and true recipes most certainly have their place, and can be quite tasty, I would silently groan when my husband pulled fish out of the freezer for dinner thinking how I didn't want to eat the same thing AGAIN! I was looking to shake things up a bit (and not in Shake-N-Bake). Enter, Blackened Halibut with Grape Salsa!
While not all that conventional sounding this recipe was an instant favorite. Plus, it is just as easy to make as it is delicious. There are minimal steps to follow and very few dishes to clean after prep.
Covered in the blackening seasoning, the halibut is flavorful enough to eat as is but topped with the grape salsa makes this dish truly something to devour. It is unlike any fish recipe I have had before and just the mix up you need to get out of the same "tried and true" rut.
Prepare halibut fillets without skin. Mix salsa ingredients in a bowl and set aside. Combine spices together in a wide, shallow dish and dredge fillets in seasonings.
In a large skillet, heat 1 tablespoon butter or olive oil. Sear fillets on medium high heat until the fillets flake easily and are cooked and white throughout.
Transfer the fish to plates; spoon the salsa on top and serve.
Notes:
- If you have a low tolerance for spicy foods, I recommend skipping the jalapeno all together and using half the red pepper required. You can always sprinkle more on to taste but it sure is hard to take it off after the fact!
Ingredients
Directions
Prepare halibut fillets without skin. Mix salsa ingredients in a bowl and set aside. Combine spices together in a wide, shallow dish and dredge fillets in seasonings.
In a large skillet, heat 1 tablespoon butter or olive oil. Sear fillets on medium high heat until the fillets flake easily and are cooked and white throughout.
Transfer the fish to plates; spoon the salsa on top and serve.
Notes
