Chile-Glazed Halibut with Avocado-Tomatillo Sauce

 

 

Bon Appétit  | July 2006
Barbara Pool Fenzl
Read More http://www.epicurious.com/recipes/food/views/Chile-Glazed-Halibut-with-Avocado-Tomatillo-Sauce-235337#ixzz1IbBRpQu0

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:
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

Read More http://www.epicurious.com/recipes/food/views/Chile-Glazed-Halibut-with-Avocado-Tomatillo-Sauce-235337#ixzz1IbBEAwXT