Spicy Cajun Halibut Recipe

If you ask me, Cajun halibut is one of those dishes that just makes sense.

This Louisiana-inspired fish dinner brings together the mild, flaky halibut with a kick of classic Cajun spices. The seasoning creates a nice crust on the outside while keeping the fish tender and juicy inside.

It’s a quick pan-seared dish that lets the natural flavors of the halibut shine through, while the blend of paprika, cayenne, and herbs adds just the right amount of heat and depth.

It’s a no-fuss meal that feels special enough for company but simple enough for a weeknight dinner.

What Kind of Halibut Should I Use?

Fresh Pacific halibut is ideal for this recipe, though you can also use Atlantic halibut if that’s what’s available at your fish counter. If you’re buying fresh, look for firm, translucent flesh that springs back when touched and doesn’t have a strong fishy smell. While fresh is fantastic, don’t shy away from frozen halibut – it’s often frozen right after catching, which helps maintain quality. When selecting your halibut steaks, try to choose pieces that are similar in thickness (about 1 to 1.5 inches is perfect) so they’ll cook evenly. Just make sure to fully thaw frozen halibut in the refrigerator overnight before cooking.

Options for Substitutions

This simple cajun fish recipe can be adapted with several substitutions if needed:

• Halibut: While halibut makes for a great meal, it can be pricey. You can swap it with other firm white fish like cod, mahi-mahi, or sea bass. Just keep in mind that cooking times might need to be adjusted depending on the thickness of your fish.
• Cayenne pepper: If cayenne is too spicy, try using less or replace it with regular chili powder for a milder kick. For those who can’t handle heat at all, sweet paprika can be used instead.
• Paprika: Regular paprika works great, but you can use smoked paprika for an extra smoky flavor, or Hungarian paprika for a sweeter taste.
• Garlic powder: Out of garlic powder? You can use granulated garlic instead. In a pinch, onion powder can work too, though the flavor profile will be slightly different.
• Salt: Regular table salt works fine, but you can also use sea salt or kosher salt – just remember that kosher salt is less salty by volume, so you might need to add a bit more.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking halibut is preventing it from drying out, as this delicate fish can quickly go from perfectly cooked to tough and rubbery in just a minute or two. A foolproof way to ensure perfectly cooked fish is to use the 10-minute rule: measure the thickest part of the fish and cook it for 10 minutes per inch of thickness at 400°F. Don’t forget to let your halibut come to room temperature before cooking – cold fish straight from the fridge will cook unevenly and might stick to the pan. For the best results with the cajun seasoning, pat the fish completely dry before applying the spice mixture, as excess moisture will prevent that nice crusty exterior from forming. When the fish flakes easily with a fork and reaches an internal temperature of 145°F, it’s ready to be served.

What to Serve With Cajun Halibut?

This spicy fish dish pairs perfectly with cooling, fresh sides that balance out the Cajun heat. A simple rice pilaf or creamy coconut rice makes an excellent base to soak up any extra seasoning from the fish. For veggies, I love serving it with corn on the cob or sautéed bell peppers and onions to keep that Louisiana-inspired theme going. If you want to add something green, steamed broccoli or a simple mixed salad with cucumber and tomatoes helps balance out the meal’s spicy kick.

Storage Instructions

Keep Fresh: Got leftover Cajun halibut? Place it in an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay good for up to 3 days. The spices actually settle into the fish nicely, making it just as tasty the next day!

Freeze: While fresh is best for fish, you can freeze your cooked Cajun halibut if needed. Wrap it well in plastic wrap or aluminum foil, then place in a freezer bag for up to 1 month. Just remember that the texture might be slightly different when thawed.

Warm Up: To enjoy your leftover halibut, gently warm it in the microwave at 50% power in 30-second intervals until just heated through. You can also warm it in a covered skillet over low heat for about 2-3 minutes per side. Be careful not to overcook it, as fish can dry out quickly when reheated.

Preparation Time	5-10 minutes
Cooking Time	6-8 minutes
Total Time	11-18 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 360-400
• Protein: 80-85 g
• Fat: 10-15 g
• Carbohydrates: 0-1 g

Ingredients

• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 4 halibut steaks (4 ounces each)

Step 1: Prepare the Spice Rub

Start by mixing the seasonings for the fish.

In a small bowl, combine salt, black pepper, red pepper, paprika, and garlic powder.

Mix these ingredients well to create a uniform spice rub that will enhance the flavor of your fish.

Step 2: Season the Fish

Take your fish fillets and rub the spice mixture evenly over both sides.

Make sure the spices are distributed well for maximum flavor in every bite.

Step 3: Cook the Fish

Preheat a large nonstick skillet over medium-high heat.

Spray the skillet lightly with cooking spray to prevent sticking and add a layer of flavor.

Carefully place the seasoned fish fillets into the hot skillet.

Cook each side for 3 to 4 minutes, or until the fish is cooked through and easily flakes with a fork.

Enjoy your perfectly cooked and flavorful fish fillets!