Crispy heat A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map. Grill! by Pippa Cuthbert, Lindsay Cameron Wilson
Serves 4
For the rub: • 1 tsp salt • 1 tsp dried thyme • 1/2 tsp dried oregano • 1/2 tsp cayenne pepper • 1/4 tsp hot paprika • 1/2 tsp freshly ground black pepper • 1/2 tsp fennel seeds, toasted and roughly chopped • Salt and pepper, to taste
• 4 halibut fillets, 7oz (200g) each • Olive oil, for brushing • 1 lime, quartered
Combine the ingredients for the rub in a small bowl.
Place the halibut fillets in a shallow baking dish and brush with oil.
Pat the rub all over the fish. Season with more salt and pepper.
Cover and chill for up to 1 hour, in the refrigerator.
Preheat the grill or grill pan to hot. Brush the grill bars well with oil.
Grill the fillets for 2-2½ minutes on each side until charred and just cooked through.
Serve immediately with a squeeze of lime.
Reprinted from Grill!. Copyright by Good Books (www.goodbks.com). Used by permission. All rights reserved.
Please feel free to link to any pages of FoodReference.com from your website.
No permission is necessary to link to our pages.
For permission to use any of the content on FoodReference.com please contact: james@foodreference.com
