Today's Special

Grilled Alaska Halibut with Chipotle Chile and Tomatillo Sauce

This is a great recipe from my friends at the Alaska Seafood Institute(Ballard, Wa.)

Ingredients (Serves 6)

  • Alaska Halibut Fillet (6-8oz ea) aprox 2 3/4 lbs
  • 1/2 cup Lime Juice (fresh squeeze is best)
  • 1 cup Olive Oil
  • 1-2 Tbs Chopped Cilantro
  • 1 1/2 cup Jack Cheese shredded
  • Chipotle Chile and Tomatillo Sauce recipe below
  • Garnish – 6 corn tortilla 6″ warmed
  • Chipotle Chile and Tomatillo Sauce
  • Teaspoons Chipotle chiles in adobo sauce, pureed (available at grocery store)
  • 1/2 cup Tomatillo salsa (Salsa Verde)
  • Cup Chicken Stock
  • 1 Tbs Masa

Instructions

  1. Combine lime juice, olive oil and cilantro in a non-metal container. Add fish fillets and marinate 45 minutes to 1 hour.
  2. To prepare the Chipotle Chile and Tomatillo Sauce, combine pureed chiles, salsa and chicken stock in small saucepan. Heat over medium heat until reduced by one half.
  3. Add Masa and bring to a boil. Boil and stir 1 minute to thicken. Keep Warm
  4. Remove fillets from marinade, pat dry. Grill until done. Sprinkle fillet each with aprox 1 ounce shredded cheese
  5. Ladle some sauce onto the middle of each serving plate; top with a tortilla. Place fish on top of tortilla; ladle additional sauce(aprox 1 ounce) over fish. Sprinkle with shredded cheese and cilantro.

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