Blackened Halibut Steak with Crab, Rice & Basil Stuffed Pepper


Blackening spice is a wonderful way to serve halibut. The mix of spices adds an interesting coating to the fresh taste of atlantic halibut without overpowering it’s flavour. A delicious dish complimented by a colourful pepper stuffed with a delightful blend of crab and basil.

Ingredients

2 halibut steaks
2 peppers, any colour
1 package country style rice
1/2 lemon
1/2 lime
1 can crab, drained
1/2 red onion
1/2 cup mushrooms
1 garlic clove, chopped
1 tsp dried basil, or fresh chopped
pinch of black pepper
2 tbsp extra virgin oil

Blackening Spices

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon salt

Mix all the ingredients together and keep in an airtight container.

Prepare

Place the halibut in a flat bowl and add extra virgin olive oil to both sides of the fish. Add the spice mixture, rubbing into both sides of the fish and cover. Refrigerate for one hour, time permitting.

Cook the rice per instructions on the package. Let cool. In a skillet, add virgin oil, chopped red onion, mushrooms and garlic. Saute for a few minutes before adding the canned crab, basil and a squeeze of fresh lime. Add 1/2 of the rice, enough rice to fill the peppers. Stir and cook for a few minutes and then let cool.

Cut the top off the pepper and remove the seeds and inside of the pepper. Add a small amoutn of water to the bottom of a sauce pan and add the pepper. This is the blanching process which is to be done first. Cover and cook for approximately 5 minutes. Don’t overcook the pepper, as you want it remain fairly firm.

Stuff the pepper with the rice and crab mixture and cook in the oven, with the top of the pepper also, for 25 minutes at 350 degrees. Remove and top with parmesan cheese and place under the broiler for 5 minutes until golden brown on top.

You may barbecue or oven bake and broil. Both methods work fine. (Oven method – place the fish on a wire rack and on a cooking sheet ). Place in a 350 degree oven for approximately 7 – 10 minutes, depending on thickness. Remove and turn the oven to broil. On the top oven rack, place the fish under the broiler. Broil for approximately 5 minutes, monitoring the fish until the halibut is blackened and crispy looking.

Serve the blackened fish with the stuffed pepper and garnish with lemon and limes.

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4 Comments Add yours

  1. Karen says:

    OMG……….this looks so fantastic. I love everything you post….wish I was there to taste it. I better get cooking!

    Karen (kmon on the negril.com boards)

  2. Sprat says:

    Thanks Karen,

    This is so easy, spices are kept for next time…and the halibut turns out fabulous…

    You can do this with any fish of course! Enjoy….and thanks for your comments karen….much appreciated!

  3. JeannieB says:

    Wow that pepper looks amazing! I will be usin this recipe when my peppers are ready from the garden.
    You have listed that you use a package of “country style” rice.
    What is that? Do you have a certain brand you use?

    1. Sprat says:

      Hi Jeannie….the pepper really does pop….the red is so vibrant. You can use any kind of rice you want….I only had that package of rice in the cupboard…so that is what I used.

      I do have another post of a recipe for stuffed peppers, here is the link:

      https://jsprat.wordpress.com/2009/08/30/stuffed-peppers-with-wildrice-and-shrimp/

      Enjoy…and thanks for stopping by!

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