Blackened Alaskan Halibut
Blackened Alaskan Halibut offers a smoky, spicy flavor with tender, flaky fish, perfect for seafood lovers seeking bold, satisfying dishes with a touch of elegance.
Ingredients
- olive oil ⓘ
Instructions
- Season both sides of the Alaskan halibut with seafood seasoning.
- Heat a large skillet on high heat and add olive oil.
- Place the halibut fillets in the hot skillet and blacken for 3 minutes per side.
- Add Fetzer Sundial Chardonnay to the skillet and simmer until the wine has evaporated.
- Serve immediately.
Tips & Substitutions
For optimal flavor, use a good quality seafood seasoning, or create your own blend with paprika, cayenne, garlic powder, and black pepper. If you don't have halibut, any firm white fish, like cod or snapper, can be used as a substitute. Remember to let the skillet get hot enough to achieve that perfect blackened crust. If you prefer a milder flavor, consider reducing the seasoning slightly.
Serving Suggestions
Serve the blackened halibut immediately with a squeeze of fresh lemon juice for brightness. It pairs beautifully with a Winter Salad Bowl for a refreshing contrast. Consider serving alongside roasted vegetables or a light grain like quinoa to round out the meal. A glass of Fetzer Sundial Chardonnay complements the dish nicely.
Storage & Reheating
Store any leftover halibut in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a preheated skillet over medium heat for about 2-3 minutes per side, or until warmed through. Avoid using a microwave, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Blackened Alaskan Halibut contains roughly 22 calories, with 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen halibut for this recipe?
Yes, frozen halibut can be used, but be sure to thaw it completely in the refrigerator before cooking. This will ensure even cooking and help maintain its texture. Pat the fish dry before seasoning to achieve a better sear.
What can I substitute for Fetzer Sundial Chardonnay?
If you don't have Fetzer Sundial Chardonnay, any dry white wine will work well, such as Sauvignon Blanc or Pinot Grigio. You can also replace the wine with vegetable broth for a non-alcoholic option, which will still add depth to the dish.
How do I know when the halibut is cooked through?
Halibut is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Keep an eye on it while cooking, as overcooking can lead to dryness. The exterior should be nicely charred while the inside remains moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).