Best Chile Glazed Halibut With Avocado Tomatillo Sauce Recipes

Grilled Halibut with Tomato-Avocado Salsa image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

2 medium tomatoes, chopped (1 1/2 cups)
2 green onions, thinly sliced (2 tablespoons)
1 medium avocado, peeled, coarsely chopped
1 small jalapeño chile, seeded, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons lemon juice
1/4 teaspoon salt
1 1/2 lb halibut or other firm fish steaks, 3/4 to 1 inch thick
2 tablespoons olive or vegetable oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped

Steps:

In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.
If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Nutrition Facts : Calories 180, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 2 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg

Chile-Glazed Halibut with Avocado-Tomatillo Sauce image

Provided by Barbara Pool Fenzl

Yield Makes 6 servings

Number Of Ingredients 15

Glaze
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
Sauce
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
Fish
6 5-ounce halibut fillets (each about 1 inch thick)
1 orange with skin, cut lengthwise in half, thinly sliced crosswise
Ground cumin

Steps:

For glaze:
Mix all ingredients in blender until smooth. Season with salt and pepper.
Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
For Sauce:
Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
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.
*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
**Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.