Blackened Halibut on The Grill
This recipe is about as simple as it gets and is perfect for extra-hot summer days (read: when it’s too hot to stand by the grill for too long).
It’s also perfect for cold days (read: when it’s too cold to stand outside for too long).
It’s just perfect, okay? It’s quick, easy to double (or triple!), and the halibut can be substituted with any similar fish. See? Perfect!
2 halibut steaks
1/3 cup butter
¼ cup David's Blackening Rub
Assemble your ingredients.
Place a cast-iron pan on the grill, close the lid, and preheat to medium.
Place the butter in a shallow bowl and melt it in the microwave for 30 seconds. While it’s melting, take the halibut out of the packaging and pour the seasoning into another dish (big enough to put the halibut on).
Dip the fish in the melted butter, flip, and dip it again.
Next, dip it in the spice mix so it’s covered on both sides; repeat with the other piece.
Pour any remaining melted butter into the heated pan. More butter is always a good idea; do NOT question us.
Place the seasoned halibut on the pan. Oh, that butter. Mmm… butter.
After about 3 minutes, you’ll notice the fish beginning to turn a little opaquer. Flip ‘er over (flipper! See what we did there?).
While the halibut is cooking, slice up the lime.
After another 4 minutes or so, the fish will be cooked through (check by prying at it a bit with a fork; it’ll flake nicely when it’s done). Remove it from the pan.
If you have a greedy little vagrant in your kitchen, chances are it will make itself seen in the hopes that you will take pity upon it and give it some halibut.
Do not share. Even if it gives you serious puppy eyes or learns to speak English and pronounces its love for halibut.
Do. Not. Share.
Serve halibut with your choice of side and a lime wedge.