Barbequed Halibut with Chile Watermelon Salsa

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Ingredients:

4 Chipotle chiles, stems and seeds removed
2 Cascabel chiles, stems and seeds removed
6 Ancho chiles, stems and seeds 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 to 6 7-oz halibut fillets or steaks
Salt to taste

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 to desired doneness, about 1-2 minutes per side. Season with salt.

From fishingworks.com.