The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson.

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.

For the rub:

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

4 halibut fillets, 7oz (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.

Serves 4.

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

Submitted by: FSB Associates