Blackened Halibut with Cajun Seasonings and Caper Remoulade
Homemade Cajun Seasonings encrust Fresh Halibut finished with a Quick Caper Remoulade Sauce. Try with my Dirty Rice recipe too.
Quick Caper Remoulade Sauce
Make Quick Caper Remoulade Sauce and refrigerate until cold.
Blackened Halibut with Cajun Seasonings:Preheat the oven to 350 degrees. Clean and dry the fish. Cut into 4 pieces.
Brush tops of Halibut with the melted butter. Coat evenly with the Cajun Seasonings.
Heat a cast iron skillet with 2 teaspoons of neutral oil.
Raise heat to medium-high. When hot, carefully add fish to the pan; seasoned side down, skin side up. Cook until very darkly golden on the bottom (checking by lifting an edge of fish.) – 4 to 5 minutes. Turn over with a metal spatula, turn heat down to medium-low.
Cook for 3 minutes, until the skin has crisped a bit. Add the fish to a rimmed baking pan –
turning over so seasoned side is facing up.
Place in the oven until cooked through. This will depend greatly on the thickness of the fish. Will be done in 5 to 8 minutes. Do not overcook – fish will continue to cook slightly when taken out of the oven.
To Serve: Place on individual plates. Add some lemon slices and top with a dollop of cool Caper Remoulade Sauce. Garnish with a big fresh herb sprig – I’ve used fresh thyme. Side Dish Ideas: Dirty Rice Cajun Style (see my recipe), Fresh Corn seasoned with melted butter and Karen’s Best Cajun Seasonings. (See photos in BLOG.)
Quick Caper Remoulade Sauce: Combine all ingredients and place in a clean glass container and refrigerate for up to 2 weeks.
See BLOG for more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.