GRILLED HALIBUT & SHRIMP W/ CHIPOTLE-CITRUS SAUCE

GRILLED HALIBUT & SHRIMP W/ CHIPOTLE-CITRUS SAUCE image

Yield 6 main dish servings

Number Of Ingredients 15

6 (6 ounce) halibut steaks, cut 1-inch thick
1-1/2 pounds large shrimp, peeled, tails left on
1 cup orange juice
1/4 cup lime juice
1/4 cup light olive oil
1 fresh jalapeno pepper, veins and seeds discarded, minced
1 teaspoon canned chipotles in adobo sauce, minced
2 tablespoons soy sauce
2 teaspoons finely grated orange zest
2 teaspoons finely grated lime zest
2 teaspoons minced garlic
2 teaspoons chile powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Cooking spray

Steps:

Arrange the halibut and shrimp in one layer in a wide, shallow refrigerator dish. In a bowl, combine the orange juice, lime juice, olive oil, jalapeno pepper, chipotle, soy sauce, orange and lime zest, garlic, chile powder, salt and pepper. Mix well and pour evenly over halibut and shrimp. With a wide spatula turn the fish and shellfish to coat all sides well. Cover with plastic wrap and refrigerate for 1 hour. Twenty minutes before serving, spray a two-burner cast iron grill with cooking spray and set it over the burners to heat over medium-high heat for 5 to 10 minutes or until very hot. Arrange halibut steaks in one layer on one half of the grill and brush generously with the marinade. Cook 5 minutes, brushing with marinade at least once more. Add shrimp in one layer to the other half of the grill and brush with the marinade. Turn the halibut steaks after 5 minutes, brush them again with marinade; cook for 2 minutes, then turn the shrimp, brush them with marinade and cook both halibut and shrimp 2 to 3 minutes longer or until just barely opaque. Serve with hot fluffy couscous or millet.