Name: Chile-Glazed Halibut with Avocado-Tomatillo Sauce
Yield: Makes 6 servings
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

Recipe information

Yield
Makes 6 servings

Ingredients

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

Preparation

For glaze:
Step 1
Mix all ingredients in blender until smooth. Season with salt and pepper.
Step 2
Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
For Sauce:
Step 3
Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
For fish:
Step 4
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.
Step 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.
Step 6
**Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.

TagsChipotle Chile Vegetable Cinnamon Herbs & Spices Garlic Root Vegetable Avocado Tomatillo Orange Citrus Fruit Halibut Fish Seafood Main Dinner Dairy Free Gluten Free Nut Free Make Ahead Easy Grilling Blender Bon Appétit

Recipe information

Ingredients

Glaze

Sauce

Fish

Preparation

For glaze:

Step 1

Step 2

For Sauce:

Step 3

For fish:

Step 4

Step 5

Step 6

Recipe notes