Blackened Halibut with Broccoli Slaw

Pro tips

• Pat halibut fillets completely dry before seasoning and searing—excess moisture prevents proper crust formation.
• Use a cast-iron skillet preheated to high heat (until a drop of water sizzles instantly) for the best blackened crust in 4–5 minutes per side.
• Don't move the fillets after placing them in the pan; let them sit undisturbed to develop the spice crust before flipping.
• Mix broccoli slaw dressing (Greek yogurt, lime juice, honey) just before serving to keep slaw crisp and prevent sogginess.

Substitutions

• Halibut → cod, sea bass, or flounder (adjust cook time for thickness)
• Pearled barley → farro, brown rice, or quinoa (same cooking ratio)
• Broccoli slaw → shredded green cabbage or Brussels sprout slaw
• Greek yogurt → olive oil or cashew cream (for dairy-free)

Storage & make-ahead

Refrigerate cooked halibut and barley separately for up to 3 days; broccoli slaw keeps 2 days covered. Reheat halibut gently in a 120°C oven to avoid drying out.

Equipment

cast-iron skillet or heavy-bottomed stainless steel pan · sous vide immersion circulator (optional, if using sous vide method)

Can you make blackened halibut using sous vide?

Yes. Vacuum-seal fillets with seasoning, cook at 56°C (133°F) for 15–20 minutes, then sear briefly in a hot cast-iron pan to develop the crust.

How do you know when halibut is cooked through?

Halibut is done when it flakes easily with a fork and reaches 63°C (145°F) internally. Avoid overcooking, which dries out the delicate flesh.

Can you prep this meal in advance?

Cook barley and broccoli slaw dressing up to 2 days ahead. Season and sear halibut just before serving for best crust and texture.

What fish can substitute for halibut?

Cod, sea bass, or flounder work well—use similar thickness and reduce cook time by 2–3 minutes for thinner fillets.

Can you make this dairy-free?

Replace Greek yogurt with olive oil or a cashew cream (soaked cashews blended with water and lime juice).