Early spring is one of my favorite moments in the kitchen. Winter cooking starts to loosen its grip, the markets brighten up, and seafood takes center stage again. This dish brings together a Louisiana-inspired blackening technique with Pacific Northwest halibut and fresh spring vegetables. Finished simply, it’s clean and balanced. With the addition of a light lemon beurre blanc, it becomes a slightly more elegant plate while still letting the ingredients lead.
BLACKENED HALIBUT WITH SPRING SUCCOTASH, LEMON-HERBED RICE, AND LEMON BEURRE BLANC
Recipe by Chef Matthew Boudousquie
Serves 4
Photograph by Jordynn Campbell
INGREDIENTS
For the Halibut
- 4 Pacific halibut fillets, 5–6 ounces each
- 2 tablespoons olive oil or neutral oil
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne, or to taste
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper or 2 teaspoons Cajun seasoning of your choice
For the Spring Succotash
- 1 tablespoon olive oil or butter
- 1 small leek or ½ yellow onion, thinly sliced
- 1 cup asparagus, cut into 1-inch pieces
- ¾ cup peas, fresh or frozen
- ½ red bell pepper, small dice
- 2 green onions, sliced
- Salt and pepper to taste
- Fresh parsley or chives, chopped
- For the lemon-herbed rice
- 1 cup long-grain white rice
- 2 cups water or light vegetable stock
- 1 tablespoon olive oil
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley or chives
- Salt to taste
For the Lemon Beurre Blanc (optional)
- ¼ cup dry white wine
- 1 tablespoon finely minced shallot
- 1 tablespoon fresh lemon juice
- Zest of ½ lemon
- ½ cup cold unsalted butter, cut into small cubes
- Salt to taste
INSTRUCTIONS
Start the Rice
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Rinse the rice under cold water until the water runs clear. In a saucepan, bring the water or stock to a boil. Add the rice and a pinch of salt, cover, reduce the heat to low, and cook for 15 minutes or until tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and fold in olive oil, lemon zest, lemon juice, and fresh herbs. Season to taste and keep warm.
Prepare the Succotash
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Heat olive oil or butter in a wide skillet over medium heat. Add the leek or onion and cook until soft and fragrant, about 3 minutes. Add the asparagus and bell pepper and cook for another 3–4 minutes until just tender. Stir in the peas and green onions and cook until heated through. Season lightly with salt and pepper and finish with fresh herbs. Remove from heat.
Make the Lemon Beurre Blanc (optional)
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In a small saucepan over medium heat, combine the white wine, shallot, lemon juice, and lemon zest. Simmer until reduced to about 2 tablespoons of liquid. Reduce the heat to low and whisk in the cold butter a few cubes at a time, allowing each addition to emulsify before adding more. Season lightly with salt. Keep warm over very low heat and do not boil.
Blacken the Halibut
- Combine paprika, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl. Pat the halibut dry and lightly coat both sides with oil, then season generously with the spice blend. If using a prepared Cajun seasoning, season evenly on both sides.
- Heat a cast-iron skillet over medium-high heat until very hot. Add a small amount of oil. Place the halibut in the pan and cook for 2–3 minutes per side, depending on thickness, until blackened on the outside and just cooked through. The fish should flake easily but remain moist.
To Serve
- Spoon the lemon-herbed rice onto each plate, top with spring succotash, and finish with the blackened halibut. Serve as is for a clean, rustic plate, or spoon a small amount of lemon beurre blanc around or over the fish for a more refined finish. A squeeze of fresh lemon just before serving ties everything together.
CHEF’S NOTE
Blackening doesn’t have to mean heavy heat or smoke. When used with restraint, it’s a beautiful way to add depth and warmth to delicate spring seafood. The beurre blanc is optional, but it adds a soft, citrusy richness that complements the halibut without overpowering it. This dish is about balance, letting Cajun technique meet Pacific Northwest seasonality in a way that feels fresh and effortless.
WINE PAIRING
Chenin Blanc from the Loire Valley is a natural match, offering bright acidity and citrus notes that complement the blackened halibut and lemon beurre blanc. A Chablis also works well for a softer, rounder pairing.
Chef Matthew Boudousquie
Chef Matthew Boudousquie is a New Orleans native and award-winning chef who has called Bellingham home on and off since childhood. With nearly three decades in hospitality, his cooking is rooted in tradition, seasonality, and community. Today, Matthew focuses on teaching, consulting, private chef experiences, and real estate, bringing the same care and attention to detail to every table and every client.
chefboudousquie@gmail.com | @chefboudousquie
Until next time, happy cooking!
