Recipe: Blackened Halibut (with Cajun-spiced rub)

BLACKENED HALIBUT

"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."



FOR THE RUB:
1 tsp salt
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp ground 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.

Makes 4 servings
Source: Grill! by Pippa Cuthbert and Lindsay Cameron Wilson