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Grilled Red Chile Halibut

Toasted Mexican red chilies and cinnamon add a warm, earthy spice to this Grilled Red Chile Halibut
Prep Time10 mins
Cook Time8 mins
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Grilled Halibut, Mexican Halibut
Servings: 4


  • 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


  • 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 Chile 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.