Blackened Halibut with Lemon Shallot Sauce

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Make the blackening spice blend by combining smoked paprika, garlic powder, onion powder, oregano, and thyme (each 1 tbsp), plus cayenne (0.25 tsp), salt, and black pepper.
   ≈4:17
2. 2
   Pat the halibut fillets dry with paper towels. Season one side generously with the blackening spice.
   ≈5:50
3. 3
   Heat clarified butter in a frying pan to 350-365°F. Place the fish seasoned-side down in the pan. Do not move it; let it develop a dark brown crust.
   ≈6:53
4. 4
   Once the fish has a deep brown crust, flip it and season the other side lightly with salt and pepper.
   ≈9:01
5. 5
   Transfer the pan to a preheated 375°F oven and cook until the fish reaches an internal temperature of 120-125°F at the center.
   ≈9:47
6. 6
   Make the lemon shallot sauce by melting butter in a saucepan and sweating the minced shallots until they release their juices.
   ≈1:47
7. 7
   Add white wine (such as Sauvignon Blanc) to the shallots and let it reduce until concentrated.
   ≈3:24
8. 8
   Add lemon juice and lemon zest to the sauce and let it reduce further. Taste and balance the acidity with sweetness.
   ≈3:58
9. 9
   Turn off the heat. Once the sauce stops boiling, whisk in cold butter in small pieces to emulsify the sauce and create a silky consistency. Never add butter to a boiling sauce, as it will break.
   ≈13:11
10. 10
    Make the mango salsa by combining diced mango, red onion, cilantro, bell pepper, and parsley. Dress with a small amount of garlic olive oil, salt, black pepper, and a touch of lemon juice.
    ≈10:06
11. 11
    Pour the lemon shallot sauce onto the plate. Place the cooked fish on top. Serve the mango salsa alongside or on top of the fish. Garnish with fresh parsley if desired.
    ≈15:15