OCI Blackened Halibut | Ocean Choice International

Special Occasions



  • 1 tablespoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1⁄4 teaspoon cayenne or to taste
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 4 OCI Halibut Fillets (about 2 pounds)
  • 2 large garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Lemon wedges


In a small bowl, combine the paprika, oregano, thyme, cayenne, sugar, salt and black epepper. Pat the halibut fillets dry and sprinkle the spice mixture on both sides of the fillets, coating them well and rubbing in the spices with your fingertips.

In a large frying pan, preferably cast iron, sauté the garlic in the oil over moderate heat, stirring frequently, until it is golden brown. Discard the garlic. (It is used only for flavouring.) Add the butter and heat it until the foam subsides. In the fat, sauté the halibut for about 4 minutes on each side, or until it is cooked through.

Transfer the fillets with a slotted spatula to heated plates and serve them with the lemon wedges.