Blackened Halibut
Crispy Heat

A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map.

Serves 4

For the rub:
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fennel seeds, toasted and roughly chopped
Salt and pepper, to taste

4 halibut fillets, 7ounces (200g) each
Olive oil, for brushing
1 lime, quartered

Combine the ingredients for the rub in a small bowl. Place the halibut fillets in a shallow baking dish and brush with oil. Pat the rub all over the fish. Season with more salt and pepper. Cover and chill for up to 1 hour, in the refrigerator.

Preheat the grill or grill pan to hot. Brush the grill bars well with oil. Grill the fillets for 2-2 1/2 minutes on each side until charred and just cooked through. Serve immediately with a squeeze of lime.

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Reprinted from Grill!. Copyright by Good Books ( www.goodbks.com ). Used by permission. All rights reserved. Copyright © 2006 Pippa Cuthbert & Lindsay Cameron Wilson