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Cajun-style Blackened Halibut
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Cajun-style Blackened Halibut

This recipe from Bon Appétit (September 1999) has a nice kick. I use less olive oil than called for and no butter and it still turns out pretty yummy.

A nod to what could arguably be the dish of the eighties, blackened redfish. The technique works equally well with halibut.

Makes 4 servings.

ingredients
1 teaspoon salt
1 teaspoon minced fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds, crushed
4 6-ounce halibut fillets
2 tablespoons olive oil

4 teaspoons butter

preparation
Preheat oven to 400°F. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with 1 tablespoon oil. Sprinkle top of each with seasoning.

Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add remaining 1 tablespoon oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1 minute. Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes. Top each with 1 teaspoon butter.
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7 Comments Post a Comment
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Avatar f tn
This seems easy enough, and I'll eat anything cajun.

I'm not familiar with fennel seeds. Would it make a big difference, if not used?
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193137 tn?1367883663
Fennel seeds add a hint of licorice to the spice mix. You could probably leave it out if you want. The recipe seems to get most of the cajun-ness from the other spices. I'm not a huge fan of fennel anyway. Let me know how it turns out. If it's okay without the fennel, I might try to make it that way from now on. Fennel seeds are a pain to grind/chop up.
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Avatar f tn
I'm fixing it tonight. I'll let you know.

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Avatar f tn
This was delicious! (no fennnel)

I served it with wild rice and baked brussel sprouts w/garlic.

I give it a 10!!!

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193137 tn?1367883663
Oh good, I'm glad you liked it. And I'm going to drop the fennel too...it's just too much work. I also made a white bean salad recipe this week and left out the fennel and it worked great.
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