Fresh and lively, Hatch chiles bring a touch of heat to this gluten-free and paleo halibut dish. In-season vegetables and a splash of citrus add color and balance. You’ll find Hatch chiles in our produce department when in season – get ’em while they last!
Serves: 4
Difficulty: medium
Prep time: 10 min
Cook time: 20 min
Inactive time: 30 min
Special tools: blender or processor
Ingredients
Hatch Chili & Citrus Halibut
Hatch chili, grilled
1 Hatch chili
1 lg clove garlic, crushed
1 lime, juiced
1/2 orange, juiced
1/4 c extra virgin olive oil
2 T cilantro
1 t hot sauce (Tapatio, or as desired)
1/2 t salt and pepper, to taste
2 lb halibut fillets, skin off
Additional: tortillas, sour cream, cotija and avocado
Grilled Veggies & Hatch Chiles
2 Hatch chiles
2 ears corn, shucked
1 orange bell pepper
20 cherry tomatoes
1 red onion, sliced 1/2″ thick
3 T extra virgin olive oil
1/2 orange, juiced
1 lime, juiced
1 t salt
1/2 t black pepper
2 T cilantro, rough chopped
1/2 T garlic, minced
1 t hot sauce
1/2 t cumin
Steps
Hatch Chili & Citrus Halibut
Grill chili until black and blistered on all sides. Place in plastic bag and seal until cool enough to handle. Remove skin, seeds and stem. In blender or food processor, blend all ingredients except fish; pour over fish in resealable plastic bag and marinate, chilled, for 30 min, turning bag over halfway through. On preheated grill with seafood grate, grill halibut until flakey in center and cooked through, approx. 5 min per side. For best results, mark fish quickly on both sides on hot grill and turn heat down to low, or move to indirect heat, and close grill cover, cooking to 135 degrees internal temp. Alternatively, instead of grilling, halibut can be pan-seared and finished on stovetop. Tip: To avoid overcooked fish, use a cooking thermometer and remove fish from heat just before desired temp is reached; internal temp will continue to rise a few degrees. Serve over Grilled Veggies & Hatch Chiles along with warm tortillas, sour cream, cotija cheese and avocado, as desired.
Grilled Veggies & Hatch Chiles
Grill chiles over high flame until blistered and black. Place in a plastic bag and seal until cool enough to handle. Remove skins, seeds and stem. Rough chop and place in salad bowl. Grill remaining ingredients, just until softened. Cut corn from cob, rough chop bell pepper and red onion and toss all with remaining ingredients. Serve immediately.
