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HALIBUT MEXICANA
Halibut is a lean white fish with a firm texture that works well on the barbecue. Give this grilled halibut some extra zing with a Mexican-inspired citrus chipotle sauce.
Yield: Serves 4.
July 02, 2019
HALIBUT MEXICANA
Ingredients
- 1 red bell pepper, cut into chunks
- 2 canned chipotle peppers in adobo sauce
- 2 tbsp adobo sauce*
- 2 tbsp fresh lime or lemon juice
- 1 tbsp olive oil
- 2 cloves garlic, peeled
- 1 tsp oregano, crumbled
- 1/4 tsp salt
- 4 small or 2 large halibut steaks
Directions
- To prepare marinade, combine all ingredients except halibut in a blender. Process until puréed.
- Reserve half of marinade to serve with halibut; set aside.
- Pour remaining marinade into a heavy zip-lock plastic bag. Add halibut and squeeze bag to coat halibut with marinade; seal bag. Let stand 30 minutes.
- Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Remove halibut from marinade; discard marinade.
- Grill halibut on an oiled grid over medium heat on natural gas barbecue for 10 - 12 minutes per inch of thickness or until fish flakes easily with a fork. Serve with reserved marinade.
Nutritional analysis per serving:
221 calories, 5.4 g fat, 37.4 g protein, 3.7 g carbohydrate, 1.2 g fibre, 212 mg sodium
Tip: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.