Szechuan Blackened Halibut with Chili‑Ginger Reduction

Ingredients

• 600 g Halibut fillet
• 2 tsp Sichuan peppercorns, ground
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• ½ tsp Black pepper
• 2 tbsp Olive oil
• 1 tbsp Fresh ginger, minced
• 1 tbsp Red chili, finely chopped
• ½ cup Low‑sodium chicken broth
• 1 tbsp Rice vinegar
• 1 tbsp Soy sauce (gluten‑free if needed)
• ½ tsp Stevia or erythritol(optional)

Instructions

1. 1

   Pat the halibut pieces dry, then season them evenly with ground Sichuan pepper, smoked paprika, garlic powder, salt, and black pepper; let rest 10 minutes.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the seasoned halibut and sear 3‑4 minutes per side until a dark crust forms and the fish is just cooked through; remove and keep warm.

3. 3

   In the same skillet, add the remaining 1 tbsp olive oil, then sauté minced ginger and chopped chili for 30 seconds until fragrant.

4. 4

   Deglaze with the chicken broth, stirring to lift browned bits, then add rice vinegar, soy sauce, and optional sweetener; simmer 5‑7 minutes until the sauce reduces to a glossy glaze.

5. 5

   Slice the blackened halibut, arrange on plates, and spoon the hot ginger‑chili reduction over the top. Serve immediately.