Best Chile Glazed Halibut With Avocado Tomatillo Sauce Recipes

Chile-Glazed Halibut with Avocado-Tomatillo Sauce image

Provided by Barbara Pool Fenzl

Yield Makes 6 servings

Number Of Ingredients 15

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

Steps:

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.

Avocado Tomatillo Salsa image

Provided by Chef John

Time 15m

Yield 6

Number Of Ingredients 6

6 ounces fresh tomatillos - husked, rinsed, and halved
1 tablespoon thinly sliced serrano chiles, or to taste
1 large ripe avocado - halved, seeded, and flesh scooped out of peel
¼ cup packed cilantro leaves
½ lime, juiced
salt to taste

Steps:

Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g

Halibut With Fresh Tomato Sauce image

Provided by Dancer

Categories Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 -2 1/2 large ripe tomatoes, diced
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 lemon, juice of
1 teaspoon minced garlic
4 (8 ounce) halibut steaks
3 tablespoons vegetable oil
salt
pepper

Steps:

Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
Rub fish with vegetable oil and season with salt and pepper.
Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
Spoon some tomato sauce on 4 plates.
Put fish on sauce.