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.
