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.



  • 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


  1. To prepare marinade, combine all ingredients except halibut in a blender. Process until puréed.
  2. Reserve half of marinade to serve with halibut; set aside.
  3. 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.
  4. Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  5. Remove halibut from marinade; discard marinade.
  6. 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.