Blackened Halibut with Creole Shrimp Topping
Recipe developed by Natalie Janicka.
Yields 4 portions.
4 halibut portions, 6 oz each
2 tablespoons olive oil
1 tablespoon kosher salt
¼ cup blackened seasoning
Creole shrimp topping
4 oz Andouille sausage, medium dice
4 oz Alaskan shrimp (sidestripe or spot), shelled and cut in half
1 tablespoon olive oil
½ cup celery, medium dice
½ cup red pepper, medium dice
½ cup yellow onion, medium dice
1 teaspoon worcestershire sauce
1 cup canned tomatoes, pureed
2 tablespoons garlic, minced
½ teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon dried oregano
⅛ teaspoon cayenne
⅛ teaspoon white pepper
⅛ teaspoon paprika
½ teaspoon kosher salt
To make the topping:
Heat a medium saute pan to medium-high. Once the pan is hot, add oil and sausage. Cook 3-5 minutes until the sausage starts to release some of its fat. Add celery, red pepper and onions, stirring occasionally. Turn heat down to medium and allow the vegetables to sweat for 15 minutes. Once the vegetables are tender and opaque, add the garlic and sweat for an additional 5 minutes.
Deglaze the pan with the worcestershire sauce and pureed tomatoes. Add the herbs and seasonings and allow the mixture to cook down until it is somewhat thick, about 10-12 minutes. Add the chopped shrimp to the mixture, stirring to combine and allow shrimp to cook through. Once shrimp is cooked, turn heat off and set aside.
To make the halibut:
Salt the halibut filets and allow to stand for 5 minutes. Heat a large saute pan to medium-high. Once the pan is hot, generously coat halibut with blackened seasoning and place into the saute pan. Allow the halibut to cook on the first side for 5-7 minutes. Flip halibut over and continue to cook for another 5 minutes or until the halibut is firm to the touch.
Serve halibut with buttered white rice and top filet with a generous portion of the Creole shrimp topping.