Blackened Halibut

Ingredients

8 4-oz portions of halibut

Olive oil

2 Tbsp sweet paprika

2 tsp garlic powder

2 tsp onion powder

1/4 to 1/2 tsp cayenne

1 tsp dried oregano

1 tsp dried thyme

1 tsp kosher salt

1/2 tsp black pepper

How to Make It

Combine all seasoning ingredients. This can be stored in an airtight container if not being used right away.

30 minutes before you are ready to eat, take 8 4-oz portions of halibut and season liberally with the blackening seasoning. They should be good and coated with the mixture. Get your heaviest skillet (cast iron is best) heating on medium high. When the pan has risen to temperature, add a Tbsp of olive oil and the halibut filets seasoned side down.

Let them sear and develop a crust for about 2 minutes. If they feel stuck to the pan, let them go a little longer until they release easily. Turn the fillets and finish in the 350 degree oven for about 5 minutes, or just until they begin to flake when pressed.

To plate, mound a portion of the salad in the center of the plate as high as gravity will allow. Top with the halibut, blackened side up, and top with the compote. Finish with a little julienned arugula on top.

This recipe is brought to you by Habitat Housewares