Blackened Halibut with Asparagus (25 Minutes)

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This recipe is perfect for seafood lovers who are short on time but still want a delicious, healthy meal. The tender and flaky halibut is seasoned with a blend of spicy and savory spices and seared in a hot pan, giving it a deliciously charred crust. The asparagus is lightly sautéed with garlic and lemon juice, making it the perfect complement to the flavorful fish. This recipe is a great way to add some variety to your dinner rotation, and it’s sure to become a family favorite!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 halibut fillets (about 6 ounces each)
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced

Instructions

  1. In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and pepper.
  2. Rub the halibut fillets with the spice mixture, making sure to coat both sides evenly.
  3. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the halibut fillets and cook for 3-4 minutes on each side, or until blackened and cooked through.
  4. While the halibut is cooking, prepare the asparagus. Heat a separate skillet over medium-high heat and add the asparagus. Cook for 2-3 minutes, stirring occasionally.
  5. Add the minced garlic and continue cooking for an additional 1-2 minutes, or until the asparagus is tender and the garlic is fragrant.
  6. Squeeze the lemon juice over the asparagus and stir to combine.
  7. Serve the blackened halibut with the sautéed asparagus on the side.

Notes

I recommend using a cast-iron skillet for this recipe, as it will help give the fish a perfectly crispy crust. When cooking the halibut, be sure not to overcrowd the pan, as this can cause the fish to steam instead of searing. Additionally, it’s important to let the fish rest for a few minutes after cooking, as this will help it stay juicy and tender. Serve with a side of rice or couscous for a full meal. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 279 calories
  • Sugar: 2g
  • Sodium: 201mg
  • Fat: 11g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 84mg

Pair this with...

Veggie Couscous

Start by preparing the couscous according to the package instructions, ensuring it's light and fluffy. As the couscous cooks, turn your attention to the veggies. Dice some ripe tomatoes, crisp bell peppers, and red onions, keeping the pieces uniform for a harmonious bite. Sauté the onions in a touch of olive oil until translucent, then toss in the bell peppers, allowing them to soften slightly while retaining their crunch. Remove from heat and mix in the fresh tomatoes, allowing their natural juices to meld with the warm veggies. Gently fold this vibrant veggie medley into the cooked couscous. Finish by sprinkling in freshly chopped herbs, like parsley or mint, to add a layer of aromatic brightness. Season with salt and pepper to taste.

Creamed Spinach

Start by wilting fresh spinach in a heated pan; you'll be surprised how much it shrinks down! Once wilted, set it aside. In the same pan, melt a generous knob of butter and sauté some finely chopped onions and garlic until they're translucent and aromatic. Stir in a splash of heavy cream, allowing it to simmer and thicken slightly. Fold the wilted spinach back into this creamy mixture, ensuring it's coated and soaking up all that rich flavor. Season with a touch of salt, pepper, and perhaps a hint of nutmeg for that classic touch. Once it's all beautifully melded together, serve it up!

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!