Category

Yields4 Servings

For the Salsa
 2 -3 Mangos, peeled and diced small (I used 3 Honey Mangos)
 3 Oranges - use a variety, peeled and diced small (I used 1 Cara Cara, 1 Navel and 1 Blood Orange)
 1 Poblano Pepper, diced
 1 -2 Jalapeno Peppers, minced
 ½ cup Red Onion, diced small
 ½ bunch Cilantro, washed and chopped
 1 tsp Salt
 ½ tsp Cumin
 ½ tsp Granulated Garlic
 ½ tsp Paprika
 ½ tsp Chili Powder
 1 pinch Cayenne
For The Halibut
 2 lbs Halibut
 Blackened Seasoning

1

Cut the Halibut into portions and rinse. Sprinkle a good amount of the Blackened Seasoning on the top side of the Halibut.

2

Prepare a heavy skillet on the stove over medium high heat, when heated carefully add enough oil to lightly coat the bottom of the pan.

3

Carefully place the seasoned side of the Halibut down in the skillet. Fish is ready to turn when it releases from the pan, turn and cook until the temperature reaches 150 degrees or Halibut is no longer translucent.

Ingredients

For the Salsa
 2 -3 Mangos, peeled and diced small (I used 3 Honey Mangos)
 3 Oranges - use a variety, peeled and diced small (I used 1 Cara Cara, 1 Navel and 1 Blood Orange)
 1 Poblano Pepper, diced
 1 -2 Jalapeno Peppers, minced
 ½ cup Red Onion, diced small
 ½ bunch Cilantro, washed and chopped
 1 tsp Salt
 ½ tsp Cumin
 ½ tsp Granulated Garlic
 ½ tsp Paprika
 ½ tsp Chili Powder
 1 pinch Cayenne
For The Halibut
 2 lbs Halibut
 Blackened Seasoning

Directions

1

Cut the Halibut into portions and rinse. Sprinkle a good amount of the Blackened Seasoning on the top side of the Halibut.

2

Prepare a heavy skillet on the stove over medium high heat, when heated carefully add enough oil to lightly coat the bottom of the pan.

3

Carefully place the seasoned side of the Halibut down in the skillet. Fish is ready to turn when it releases from the pan, turn and cook until the temperature reaches 150 degrees or Halibut is no longer translucent.

Blackened Halibut with Mango Citrus Salsa
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