Smoked Pepper Halibut
pounds fresh or frozen halibut, swordfish, or shark steaks, cut 1 inch thick
canned chipotle chile peppers in adobo sauce
tablespoons adobo sauce
medium red sweet pepper, cut up
tablespoons lime juice
teaspoon dried oregano, crushed
cloves garlic, halved
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. If necessary, cut fish into 4 serving-size pieces. For marinade, in a blender container combine chipotle peppers, adobo sauce, sweet pepper, lime juice, oregano, and garlic. Cover and blend until pureed. Transfer half of the marinade to a shallow dish; set aside remaining marinade.
- Add fish steaks to dish, spooning some of the marinade over fish. Cover and marinate at room temperature for 30 minutes.
- Drain fish, discarding marinade. Sprinkle fish with salt. Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. Heat reserved marinade and serve as sauce with fish. Makes 4 servings.
Nutrition Facts(Smoked Pepper Halibut)
- Per serving:
- 199 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 55 mg chol.,
- 284 mg sodium,
- 3 g carb.,
- 36 g pro.
- Percent Daily Values are based on a 2,000 calorie diet