Blackened Halibut with Mango Chutney

We're getting fannnnnncy over here.
I usually don't post about dinner because I don't have time to actually take pictures at dinner time with 2 screaming children and a very hungry husband. I really don't even get a chance to plate the food. I just pour some onto the highchair tray and Adam just eats out of the pan like an animal. It's not a pretty sight. But this week my mom came over to Lilyshop so we were able to knock out a dinner and photograph it before all the animals came in and ate everything. Nom nom nom.

Blackened Halibut with Mango Chutney

Blackened Halibut
1 teaspoon salt
1 teaspoon minced fresh thyme
1/4 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon fennel seeds, crushed
4 (6-ounce) halibut filets
2 teaspoons canola oil

Mango Chutney
2 tbs diced red onion
1 tsp apple cider vinegar
1 mango diced
pinch of pepper
pinch of kosher salt
2 tbs red bell pepper diced

1. Combine all dry ingredients in a small bowl for the Halibut rub.

2. Preheat oven to 400°F and place filets on a baking sheet. Brush on both sides with 1 tablespoon oil. Sprinkle top of each with seasoning.

3. Heat a large (oven safe) skillet over high heat until very hot. Add remaining 1 tablespoon oil and swirl to coat. Place your halibut filets, seasoned side down and cook until very brown on the seasoned side; about 1 minute.

4. Remove from pan and place filets season side up on baking sheet. Place in oven and bake until  opaque in center, about 8 minutes.