Chile-Glazed Halibut with Avocado-Tomatillo Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 tablespoons fresh orange juice |
6 tablespoons honey |
1 1/2 teaspoons minced canned chipotle chiles |
1 garlic clove, coarsely chopped |
1/4 teaspoon ground cinnamon |
1 large avocado, halved, pitted, peeled |
2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped |
1/4 cup fresh orange juice |
1/4 teaspoon (or more) hot pepper sauce |
6 5-ounce halibut fillets (each about 1 inch thick) |
1 orange with skin, cut lengthwise in half, thinly sliced crosswise |
ground cumin |
Directions:
1. For glaze: Mix all ingredients in blender until smooth. Season with salt and pepper.
2. Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
3. For Sauce: Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
4. For fish: Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.
5. *Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
6. **Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.
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