Grilled Red Chili Halibut
OUT WEST: Food & Lifestylewww.outwestlifestyle.comGrilled Red Chili Halibut uses roasted Mexican red chilies and cinnamon for a warm, earthy take on the seasonal Pacific Northwest halibut.
Servings: 4
Ingredients
- 1 lb. halibut fillet
- 4 tbsp. Red Chile Sauce, see below
- 4 ears corn on the cob
- 1 lime cut in wedges
- 1 handful cilantro rough chopped
Red Chile Sauce
- 2 Chilies de Arbol
- 2 Pasilla Chilies
- 2 New Mexico Chilies
- 1/2 small yellow onion quartered
- 1/2 tsp. achiote powder
- 1/2 tsp. cinnamon powder
- 1 tsp. garlic minced
- 1 tbsp. agave nectar
- 3 cups chicken broth warmed
- 1 tbsp. lard
Instructions
- Toast chilies and onion in a dry cast iron pan over medium high heat for about 3-5 minutes. They will start to soften and release aroma. Careful not to burn - they will taste bitter if burned.
- Remove chilies and onion to a blender. Add achiote powder, cinnamon powder, garlic, agave nectar and warm chicken broth. Blend until very smooth.
- Heat lard in the cast iron pan over medium high heat. Pour in Red Chile Sauce and simmer for about 5 minutes. Remove from heat and cool completely.
- Coat halibut fillet in about 4 tbsp. Red Chili Sauce. Grill over charcoal, skin side down, for about 8 minutes or until fish turns opaque in the middle and starts to flake when you push on it with a fork. While you are grilling halibut, add the corn to the grill and rotate as each side gets a little charred.
- Cut the grilled corn off the cob and toss with cilantro and fresh squeezed lime. Serve over grilled halibut.