Chile-Glazed Halibut With Avocado-Tomatillo Sauce
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Orange Juice (fresh)6 tbsps
Honey1 tsp
Ground Cinnamon1 large
Avocado (halved, pitted, peeled)Directions:
1
For glaze: Mix all ingredients in blender until smooth
2
Season with salt and pepper
3
Do ahead: Can be made 1 day ahead
4
Cover and chill
5
Stir before using
6
Mix all ingredients in blender until smooth
7
Season with salt and pepper
8
Do ahead: Can be made 1 day ahead
9
Cover and chill
10
Stir before using
11
For Sauce: Combine all ingredients in blender; blend until smooth
12
Do ahead: Can be made 2 hours ahead
13
Cover; let stand at room temperature
14
Combine all ingredients in blender; blend until smooth
15
Do ahead: Can be made 2 hours ahead
16
Cover; let stand at room temperature
17
For fish: Prepare barbecue (medium heat)
18
Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart
19
Brush glaze over top and into slits
20
Place orange slices in slits
21
Sprinkle fish with ground cumin, salt, and pepper
22
Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes
23
Using wide spatula, carefully transfer fish to platter
24
Let rest several minutes
25
Spoon avocado sauce onto plates, spreading slightly
26
Arrange 1 fillet over sauce on each plate and serve
27
Prepare barbecue (medium heat)
28
Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart
29
Brush glaze over top and into slits
30
Place orange slices in slits
31
Sprinkle fish with ground cumin, salt, and pepper
32
Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes
33
Using wide spatula, carefully transfer fish to platter
34
Let rest several minutes
35
Spoon avocado sauce onto plates, spreading slightly
36
Arrange 1 fillet over sauce on each plate and serve
37
*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce
38
They are available at some supermarkets, at specialty foods stores, and at Latin markets
39
**Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets
40
*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce
41
They are available at some supermarkets, at specialty foods stores, and at Latin markets
42
**Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets