Blackened Halibut Grain Bowl
What’s for dinner? Halibut is the heavyweight of the flatfish world—literally. Found off the coast of Massachusetts near the ocean floor, this white fish is firm, flaky, and incredibly versatile. Packed with protein, omega-3s, and essential vitamins and minerals, halibut makes a smart and satisfying centerpiece for any meal.
This bold grain bowl brings together juicy tomatoes, creamy avocado, briny feta, and bright herbs—all topped with spice-rubbed halibut and served with dollops of hummus and tzatziki. It’s a Mediterranean-inspired powerhouse that works for lunch or dinner.
Ingredients
Serves 2
For the Fish:
- 2 halibut fillets (4 oz each)
- 2 teaspoons blackening spice rub or your favorite fish seasoning
- Olive oil, for cooking
For the Grain Bowl:
- 1 cup cooked quinoa or other grain
- ½ cup cherry tomatoes, chopped
- ½ cup bell pepper, chopped
- ¼ cup red onion, finely chopped
- ¼ cup avocado, diced
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
Toppings:
Instructions
- Prepare the Halibut.
Pat the fillets dry. Coat the non-skin side with spice rub. In an oven-safe skillet, heat a small amount of olive oil over medium-high heat. Place fillets spice-side down and sear for 4 minutes, then flip. Transfer the pan to a preheated 425°F oven and bake for 8 minutes, or until the fish flakes easily. - Build the Bowl.
In a large bowl, combine the cooked quinoa, tomatoes, peppers, onion, avocado, feta, parsley, and mint. Toss gently to mix. - Assemble and Serve.
Divide the grain mixture between two bowls. Top each with a fillet of blackened halibut. Add a dollop of hummus and a spoonful of tzatziki on the side. Serve warm or at room temperature.
Nutritious, Balanced, and Packed with Flavor
This halibut grain bowl hits all the right notes—spicy, creamy, fresh, and filling. It’s a great way to showcase local seafood while keeping things light and healthy.
Have your own favorite grain bowl combo? Let us know in the comments.
