Grilled Halibut with Lime-Chipotle Mayo and Spicy Pecans
Grilled halibut with lime-chipotle mayo pair together perfectly.
Serves: Serves 4
- 4 halibut steaks, about 8oz (225g) each
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 1 cup prepared mayonnaise
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons roughly chopped fresh cilantro
- 1 chipotle pepper in adobo sauce, minced
- 1/3 cup pecans, lightly crushed
- 1 teaspoon olive oil
- Pinch granulated sugar
- Pinch chile powder
- Pinch ground cumin
- Pinch cayenne pepper
- Kosher salt and freshly cracked black pepper to taste
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
- In the meantime, combine the mayonnaise, lime juice, cilantro, and chipotle in a small bowl and mix well.
- Combine the pecans, oil, sugar, and spices in a small sauté pan or skillet and toast on the stove top over medium heat, stirring frequently, just until fragrant (about 5 minutes). Transfer to a small bowl to cool.
- Rub the halibut with oil and sprinkle it generously with salt and pepper, then put it on the grill directly over the coals and cook until it is just opaque throughout (5-6 minutes per side). To check for doneness, poke the fish with your finger to test its firmness (see The "hand method"); if you're unsure, make a cut in one of the steaks at its thickest point to be sure it is just opaque all the way through.
- Arrange the halibut steaks on a platter, drizzle generously with the mayo, and scatter the pecans over the top.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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