Ingredients: Halibut, Paprika, Cayenne Pepper, Olive Oil, Potatoes
I owe the discovery of this dish to my mom, who mastered the art of fixing up tasty and quick dinners while simultaneously working full-time, taking care of two young kids, and looking quite fabulous. Although our normal repertoire of meals consisted of some type of chicken variation, she would sometimes throw in a spicy halibut, which my sister and I adored.
Halibut is a flat fish from the flounder family, and when eaten fresh has a mild and clean flavor which requires very little seasoning. Thus making it perfect for the 5-ingredient series! I added some easy potatoes, which, when tossed with olive oil and sprinkled with salt and pepper, come out beautifully browned and crispy. The trick is to let them sit on the skillet without touching them or moving them (except to flip them over once), so that they can brown optimally on both sides.
Please remember to buy your halibut as fresh as possible.
Blackened Halibut w/ Golden Potatoes – serves 1
1 halibut fillet (your call on the size, usually around 6-8 oz.)
1 tsp cayenne pepper
1 tsp paprika (sweet or hot – hot will make it very spicy)
2 medium yukon gold potatoes, sliced thin crosswise
2 tablespoons olive oil
1. Mix paprika, cayenne, 1 tsp salt, 1 tsp pepper, and 1 tablespoon olive oil in a small bowl or cup. Rub all over the fish.
2. In a bowl, mix remaining tablespoon olive oil, 1 tsp salt, 1 tsp pepper, and potatoes; toss to combine. Set aside.
3. Heat skillet over high heat; once it is very hot (2-3 minutes), place the fillet on the skillet, and cook until it is blackened on both sides, about 10-12 minutes, turning once halfway.
4. Place fillets on a plate and cover with foil to keep warm.
5. Pour out any remaining oil from the skillet, and rub with a paper towel to clean (you may have to wait a minute or so to do this, as the skillet will be very hot).
6. Reheat skillet over medium heat, and place potatoes so that they’re all touching the pan, and they’re not overlapping.
7. Cook, without touching, until deeply browned, about 6. Turn potatoes over with a fork or spatula, and cook again without touching, about 6 minutes more. Serve alongside fish.