Blackened Halibut

Name: Blackened Halibut
Ingredients: 2 tsp. coarse sea or Kosher salt; 2 tsp. coarsely, freshly ground black pepper; 4 6 oz. halibut fillets, 1/2 inch thick or less; 2 tsp. olive oil; 1/4 cup chopped fresh cilantro

5 ingredients

4 steps

Ingredients

2 tsp. coarse sea or Kosher salt
2 tsp. coarsely, freshly ground black pepper
4 6 oz. halibut fillets, 1/2 inch thick or less
2 tsp. olive oil
1/4 cup chopped fresh cilantro

Directions

1

Coat the halibut fillets thickly with the salt and pepper, as if with a breading.
2

Make a black, cast-iron skillet very hot, virtually red hot. (If you have an exhaust fan be sure it is on.) Pour 1 tsp. of the olive oil into the pan and coat the bottom quickly. (The oil will begin to smoke and burn at once.) Place 2 halibut fillets in the pan and cook them about 1-1/2 minutes. Turn and cook them about 1 minute more on the other side. (You turn the fish when the rim of the raw side begins to whiten.) Transfer the fish to a warm platter.
3

Remove any particles of fish that might remain in the pan and then repeat the cooking process with the remaining fillets. Transfer the fish to the platter. Sprinkle them with the cilantro before serving.
4

Makes 4 servings.