Blackened Halibut - Recipelink.com

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Grill! by experienced food writers Pippa Cuthbert and Lindsay Cameron Wilson. This book contains over 80 recipes and teaches readers how to achieve perfectly cooked food on the grill and in the grill pan.

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Grill!: Quick And Delicious Recipes for Indoor And Outdoor Grilling

Authors: Pippa Cuthbert, Lindsay Cameron Wilson

Date:

ISBN: 1561485187

Publisher: Good Books

Paperback

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Blackened Halibut
Recipe from: Grill!
by Pippa Cuthbert, Lindsay Cameron Wilson
Cookbook Heaven at Recipelink.com

A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map.

Serves 4

For the rub:
1 tsp salt
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/4 tsp hot paprika
1/2 tsp freshly ground black pepper
1/2 tsp fennel seeds, toasted and roughly chopped
Salt and pepper, to taste
For the halibut:
4 halibut fillets, 7oz (200g) each
Olive oil, for brushing
1 lime, quartered

Combine the ingredients for the rub in a small bowl. Place the halibut fillets in a shallow baking dish and brush with oil. Pat the rub all over the fish. Season with more salt and pepper. Cover and chill for up to 1 hour, in the refrigerator.
Preheat the grill or grill pan to hot.
Brush the grill bars well with oil. Grill the fillets for 2-2 1/2 minutes on each side until charred and just cooked through.
Serve immediately with a squeeze of lime.

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