Blackened Halibut with Avocado-Mango Salsa (High-Protein)
The moment I took my first bite of this Blackened Halibut with Avocado-Mango Salsa, I knew I was in for a treat – the combination of crispy blackened fish, creamy avocado, and sweet mango was absolute perfection.
I still remember the summer afternoon I first made this recipe on our backyard patio, with the smell of sizzling fish and fresh cilantro filling the air.
It was a revelation – I had never tasted anything like it before! This Blackened Halibut with Avocado-Mango Salsa (High-Protein) quickly became a cherished family favorite.
Why You’ll Love This Blackened Halibut with Avocado-Mango Salsa (High-Protein)
- The combination of crispy blackened fish and creamy avocado-mango salsa is a match made in heaven.
- The flavors are bold and vibrant, with a perfect balance of spicy and sweet.
- This recipe is quick and easy to make, ready in just 20 minutes.
- It’s a foolproof recipe that’s sure to impress your family and friends.
- It’s perfect for a special occasion or a weeknight dinner.
Ingredients You’ll Need
- 2 halibut fillets (6 oz each)
- 2 tsp blackening seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 4 ripe mangos, diced
- 2 ripe avocados, diced
- 1 red onion, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- 1 tsp honey
The star ingredients of this recipe are the halibut fillets and the avocado-mango salsa – the combination of flavors and textures is absolute perfection.
Expert Tips for the Best Blackened Halibut with Avocado-Mango Salsa (High-Protein)
- Make sure to pat the fish dry before seasoning to ensure a crispy crust.
- Don’t overcrowd the skillet – cook the fish in batches if necessary.
- Use ripe but firm mango and avocado for the best flavor and texture.
- Don’t overmix the salsa – you want to preserve the texture of the ingredients.
- You can make the salsa ahead of time and store it in the fridge for up to 24 hours.
Variations and Substitutions
For a gluten-free swap, use gluten-free blackening seasoning. For a protein swap, use mahi-mahi or tilapia. For a bold flavor twist, add a squeeze of fresh orange juice to the salsa.
How to Store and Reheat
You can store the cooked fish and salsa in the fridge for up to 3 days. To reheat, simply warm the fish in the oven or microwave and serve with the salsa. You can also freeze the cooked fish for up to 2 months – thaw and reheat as needed.
Frequently Asked Questions
Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut for this recipe – just thaw it first and pat it dry before seasoning.
How do I know when the fish is cooked?
The fish is cooked when it reaches an internal temperature of 145°F (63°C) – use a meat thermometer to check.
Can I make the salsa ahead of time?
Yes, you can make the salsa ahead of time and store it in the fridge for up to 24 hours – just give it a good stir before serving.
I hope you love this recipe as much as I do – give it a try and let me know what you think! Don’t be afraid to experiment and make it your own.
Blackened Halibut
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 400°F (200°C).
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2Season the halibut fillets with blackening seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
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3Heat 1 tablespoon of butter in an oven-safe skillet over medium-high heat.
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4Sear the halibut for 2-3 minutes on each side, then transfer the skillet to the preheated oven.
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5Bake for 6-8 minutes or until cooked through.
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6Meanwhile, mix together the diced mango, avocado, red onion, jalapeño pepper, cilantro, lime juice, and honey in a bowl.
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7Serve the blackened halibut with the avocado-mango salsa.
