Home ยป Cajun-Style Blackened Halibut

Cajun-Style Blackened Halibut


I was in DC over the weekend for a super quick visit. I dropped Lily off at my parent’s house in Chicago and quickly reminded my mom, “She gets 1 1/2 cups…twice a day.” She cut me off half way through my sentence saying, “Nicole, I know, I know..”

When I returned Sunday night, I was at my parent’s house for a cookout and asked my mom if Lily had been fed dinner yet. “Yeah, I gave her her meal this morning,” she said.

“Mom, she’s supposed to get 2 meals a day.” I retorted.


My mom had this blank look on her face.

I fed Lily and she chowed down. After a few days of only half her meals, the poor thing was hungry!

Mr. Prevention and I, on the other hand, indulged over the weekend with our separate travels. We were both ready for something home-cooked and on the lighter side upon returning home. When the 60 degree, overcast weather put a damper on my cookout plans, I was happy to fall back on this meal, foregoing the grill.


To ease back into the swing of things, the vegetables were welcomed as much as the lean, meaty halibut. However, this recipe could easily be made with any fish – cod, tilapia, perch, and swordfish come to mind.

The flavors were spicy and bold. But, my favorite part? How quickly and easily the meal came together…plus the very little prep time, cook time, and dishes involved in clean-up.

Easing back into work after a 3-day weekend requires such recipes!



Cajun-Style Blackened Halibut from Bon Appetit

3/4 tsp salt
1 tsp fresh thyme, minced
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp sweet paprika
1/2 tsp ground black pepper
4 (6 oz) halibut fillets
2 Tbsp olive oil, divided


Preheat oven to 400 degrees F.

Mix first 7 ingredients in small bowl. Place halibut fillets on baking sheet. Brush on both sides with 1 tablespoon of the oil. Sprinkle top of each with seasoning and lightly massage to coat one side of each filet.

Heat a cast iron skillet over high heat until very hot. Add remaining 1 tablespoon oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until brown on bottom, about 3-4 minutes.

Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes.

Yield: 4 servings

Nutrition Information (per serving): 240 calories; 10.5 g. fat; 55 mg. cholesterol; 515 mg. sodium; 0.1 g. carbohydrate; 0 g. fiber; 36.0 g. protein; 0 g. sugar

Result: Quick, simple, and spicy! If you love fish but need to jazz things up, this would be a perfect recipe to try. Loving spicy is also necessary, but you could also cut back on the cayenne pepper. Enjoy!


A 4-day work week. Woo!

Happy graduation to my sister-in-law, Michelle! Happy Birthday to Kristen!

Be well,


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  1. The Candid RD
    May 28, 2013 / 7:13 am

    Aww, poor Lily! Youre mom probably felt so bad. Yes, dogs eat twice a day, sometimes even three (and my parent’s dog is tiny and eats more than I could ever imagine!!).

    The halibut looks amazing. I know it’s in season right now but I’ve yet to purchase any from our seafood department. I guess now I have a reason, such a wonderful recipe!

  2. Lee
    May 28, 2013 / 8:28 am

    Aww poor Lily. That’s happened to us when we boarded Murphy. He had a ton of extra food left over when we picked him up.

  3. Michelle
    May 29, 2013 / 8:44 am

    Thanks, Nicole! We missed you!

  4. Anne Marie@New Weigh of Life
    May 29, 2013 / 9:38 am

    Aww poor Lily! The fish looks amazing!

  5. Amy
    May 29, 2013 / 8:48 pm

    Poor puppy!! I’m sure she appreciates being back home. My dogs never would have been that polite… They always slobbered all over us starting at 3 pm until we fed them dinner!

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