By Chef Elizabeth Whitt

Blackened Halibut with Mango Salsa (Serves 4)
Olive or vegetable Oil
4 Halibut filets, about 2 inches thick, 6-8 ounces per person
1 tsp smoked or regular paprika
1/2 tsp ground thyme
1 tsp ground pepper
1 tsp salt
Pinch or more of cayenne pepper, optional

Pat filets dry with paper towel, drizzle with a little oil then season with spices. Heat a 12-inch skillet until hot, add about 2 tbsp. oil. When oil is hot place fish in skillet presentation (bone side) side down and do not move. Cook for about 1 minute on high heat and reduce to medium heat. Continue cooking another 1-2 minutes (depending on thickness of fish and desired doneness) until seared and browned. Turn fish and cook another 2-3 minutes. Remove from pan and let rest 2-3 minutes. Serve with Salsa.

Mango Salsa
1 cup diced mango or diced orange or grapefruit
¼ cup minced red onion
¼ cup minced cucumber
¼ cup minced red bell pepper
2 tbsp. chopped parsley or cilantro, optional
1 garlic clove, minced
2 tbsp. lime or lemon juice
2 tbsp. olive oil
Salt and pepper
Cayenne or Tabasco or chili to taste
Mix all ingredients together gently in a bowl and chill before serving.

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