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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 ( Used by permission. All rights reserved.

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