Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 4 (6 oz) halibut fillets (skin-on, 1 to 1/12-inch thick)
  • 4 tablespoon butter

Instruction

  • In a shallow dish, whisk together the kosher salt, paprika, thyme, oregano, onion powder, garlic powder, and cayenne.
  • Sprinkle the halibut fillets with the seasoning mixture, pressing with your fingers to help the coating adhere.
  • Heat the butter in a large 12-inch nonstick skillet over medium-high heat.* Swirl to coat.
  • When the butter starts foaming, add the halibut fillets, skin-side down. Cook them until their bottoms are blackened, 3-4 minutes.
  • Turn the fillets to the other side, reduce the heat to medium, and cook until the fish turn from translucent into opaque and white (it’s fine to cut a small slit and peek), about 3 more minutes.
  • Spoon the pan juices on top of the fish and serve.