Barbecued Halibut with Chile Watermelon Salsa

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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Ingredients:

4 chipotle chiles, stems and seeds removed
2 cascabel chiles, stems and seeds removed
6 ancho chiles, stems and seed removed
1 Tbsp. olive oil
1 medium yellow onion, sliced
4 cloves garlic, chopped
1/4 cup molasses
2 Tbsp. honey
3 cups water
1 bunch cilantro, chopped
4-6 (7oz.) halibut fillets or steaks
salt to taste

watermelon salsa**

Instructions:

Rehydrate the chiles by soaking them in water for at least half of an hour. Drain and pat dry. In a saucepan, heat the olive oil. Saute the onions and garlic until soft. Add the chiles and continue to saute for 2 more minutes. Add the molasses, honey, water, and cilantro and simmer for 10 minutes. Puree the mixture till smooth and cool it.

Dip the halibut in the sauce and grill until the fish is flaky and firm to the touch, about 1-2 minutes per side. Season with salt.

Serve with watermelon salsa**.

** (see recipe under Fresno chiles)

Recipe from www.halibut.net.