1 pound of halibut fillet
cube of butter
Cajun or blackening seasoning
Black cast iron skillet

Skin the halibut if not already done, and cut the fillet into 3” wide pieces. Melt the butter and spread onto the halibut with a brush. Sprinke the blackening seasoning on both sides of the halibut. If you want it very spicy, put enough seasoning so you can’t see the flesh anymore. Preheat the skillet (cooking should be done outdoors on a grill unless you have very good ventilation) on high until it is white hot. Place the halibut in the skillet and cook on one side until the spices turn black. Gently flip the halibut over and repeat on the other side. Check to see if it is done by breaking a piece open. It should be just slightly raw in the middle. It will finish cooking by the time it is served.

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