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posted: 6/6/2012 3:56 PM

Blackened Alaskan Halibut

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  • Chef James Papadopoulus hits halibut with a heavy dose of homemade blackening seasoning before the fillets hit the grill at Sam and Harry's at the Renaissance Convention Center in Schaumburg.

       Chef James Papadopoulus hits halibut with a heavy dose of homemade blackening seasoning before the fillets hit the grill at Sam and Harry's at the Renaissance Convention Center in Schaumburg.
    George LeClaire | Staff Photographer

  • Chef James Papadopoulus' seasoning includes sweet paprika, cayenne pepper and crushed dried oregano leaves.

       Chef James Papadopoulus' seasoning includes sweet paprika, cayenne pepper and crushed dried oregano leaves.
    George LeClaire | Staff Photographer

 

4 fresh halibut fillets (6 ounces each), skin removed

2 teaspoons extra-virgin olive oil

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3 teaspoons blackening seasoning (see note)

Kosher salt, to taste.

Rub halibut with oil, gently season with salt, then toss with blackening. Marinate in the refrigerator for 1 to 2 hours.

Heat grill over high heat, brush grates clean, and spray grates with non stick spray. Gently spray each fillet lightly with nonstick spray and grill 3 to 4 minutes a side, for 1-inch thick filet. Serve with grilled asparagus and light salad.

Serves four.

Cook's note: To make the blackening seasoning. Combine 2 tablespoons each sweet paprika, granulated garlic and onion powder in a small bowl with 1 tablespoon each salt and pepper and 2 teaspoons each ground cayenne pepper, crushed dried oregano leaves and crushed dried thyme leaves. Stir to combine well. Store in a container with a tight fitting lid in a cupboard, away from heat and light. Shake or stir to re-blend before each use.

Chef James Papadopoulos, Sam and Harry's, Schaumburg

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