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Friday, January 16, 2009

Old Bay Blackened Halibut

We had a huge piece of halibut sitting in the freezer that we needed to use up. We defrosted it, and cut it into several fillets. Annie decided to take a few of the fillets and make a sweet and sour fish dish (that's for another post). I took the remaining fillets and coated them with a couple tablespoons of Old Bay Blackened Seasoning.

Old Bay Blackened Halibut

Old Bay Blackened Halibut

I heated up a couple tablespoons of veggie oil in my cast iron pan over medium-high heat, then lay down the fillets when the oil got hot enough.

Old Bay Blackened Halibut in Cast Iron Skillet

 Old Bay Blackened Halibut in Cast Iron Skillet

Wait about 4-5 minutes, then flip with a spatula. Cook another 4-5 minutes.

Old Bay Blackened Halibut in Cast Iron Skillet

 Old Bay Blackened Halibut in Cast Iron Skillet

When the fish felt done, I removed them to a plate to cool. Talk about a quick dinner!

Old Bay Blackened Halibut

 Old Bay Blackened Halibut

Seriously, I think this Old Bay Blackened Halibut recipe is as easy as, or even easier than the Old Bay Blackened Shrimp recipe I did before. The fish came out pretty tasty, with a mild pepper heat and the distinctive celery seed notes of Old Bay. The only thing I would advise is that it is better to cook this outside so you don't end up with a house smelling of fried fish.

A Note About the Cast Iron Skillet

I don't think I've shown us cooking with this cast iron skillet before. I actually got this Lodge brand skillet back in 2007, when they were going for a good deal at Costco. But it hasn't seen as much action in our kitchen as our other non-stick pans. I only have pictures of a pan-fried ribeye, a roast chicken, some popcorn, and the homemade whole-wheat tortillas that I did last year.

Of course, I have been cooking other things with this pan (just not taking pictures!), and carefully following the instructions to season it. Slowly, the cast iron skillet's surface has been getting more and more non-stick.

So now, when I cooked these Old Bay blackened halibut fillets, they did not stick to the pan at all! They got a nice crust, and slid right off the bottom when I had to flip them. And clean-up was easy as well. Just wipe it down with some paper towels and brush out some of the remaining crispy bits.

I'm really happy to have gotten these cast iron skillets, and look forward to years more cooking with them!

Aloha, Nate

Hungry for more quick seafood recipes? Click below:

Steamed Shrimp with Ginger and Green Onions

Fried Sanddabs with Garlic and Oyster Sauce

Old Bay Blackened Shrimp

Steamed Egg Tofu with Ground Pork and Shrimp


Sonya said...

I love, love Old Bay! Thank you for this recipe!

The Duo Dishes said...

Isn't it crazy how a cast iron skillet can make the easiest thing taste like it was made by a kitchen god?!

Cynthia said...

I second the cast iron skillet comment. These look tasty.

Sippity Sup said...


I love the photo of your Lodge skillet. I had already decided to post some comments about it BEFORE I got to the section where you discussed it. Use that pan often and with love. I have abandonded all my non-stick pans for well seasoned cast iron. They cannot compare. It takes some practice and some patience but man oh man will you be happy you stuck with it. GREG

tigerfish said...

For a first, I think I will go with your suggestion of sweet and sour fish...hee heee

Anonymous said...

The fish looks done perfectly. Will definitely have to try.

Jo said...

beautiful! :)

chefectomy said...

Those look perfectly done. Nice way to make something out of what you have on hand. I love that!

Nate-n-Annie said...

@all - thanks for your comments!

@Sonya - you're welcome!

@Duo Dishes - the cast iron skillet is like magic!

@Sippity Sup - thanks for visiting our site, Greg. I really enjoy visiting yours!

@Tigerfish - your wish is our command...

Bits of Life 'n' Taste said...

Wow! isn't this great!

noobcook said...

Only a noob cook like me will use a non stick pan hehe ... how do u make something that's blackened look so good? ;p

Nate-n-Annie said...

@noobcook - start with a good lookin' piece of fish! ;-)

janelle said...

this is great; I found you because I am doing a culinary research paper on old bay seasonings! Great to find you!

Cast iron skillets are great for eggs! You can flip without a spatula;)

Nate-n-Annie said...

@Janelle - I'm glad you found us!

I haven't tried flipping an egg without the spatula yet. The cast iron pan is getting there but it's not fully non-stick yet.

nancy said...

I recently came across your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Andrew in Steamboat said...

Best way to season cast iron skillet is to cook pancakes each day using a little butter between cakes. It'll season in about 10 days.