4 fresh halibut fillets (6 ounces each), skin removed
2 teaspoons extra-virgin olive oil
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 1½-inch thick filet. Serve with grilled asparagus and light salad.
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