Recipes
Return to previous pageChile Rubbed Halibut with Black Bean Salad
(1 rating)
Cod or other white fish will work well here too.
- Preparation Time: 0 minutes
- Cooking Time: 0 minutes
- Servings: 4
Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 1/2 teaspoons kosher salt or sea salt, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon brown sugar
- cooking spray
- 1 pound halibut fillet, cut into 4 pieces
- 1 can (15 ounces) black beans, rinsed and drained
- 3/4 cup jarred diced roasted red pepper
- 1/2 cup chopped jicama
- 4 scallions, thinly sliced
- 1 teaspoon minced serrano or jalapeno chile
- 1 lime, juiced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon ground black pepper
Instructions
- Light a grill and oil the grates.
- Combine the oregano, chile powder, 1 teaspoon of the salt, cumin and brown sugar in a small bowl. Lightly spray the halibut with the nonstick spray and rub with the spices. Set aside.
- To make the Black Bean Salad, combine the remaining ingredients, including the remaining 1/2 teaspoon salt in a large mixing bowl and toss to combine.
- Grill the halibut until just cooked, about 4 minutes per side or until the fish is firm and opaque. Serve with the black bean salad.
Tips
- In this recipe, halibut gets quickly grilled over a hot fire. But if grilling is a hassle, just broil or pan-fry the fish. To broil: position the rubbed fillet on a baking pan close to the heat source (about 3 to 4 inches away) and broil about 4 minutes per side (if the fish is about 1-inch thick.) To pan-fry, spray a large heavy skillet with non-stick spray and preheat over medium-high heat until almost smoking. Add the fish and cook about 4 minutes per side.
- A salad of Romaine hearts dressed with our K0 Lime Vinaigrette would be a terrific side dish here.
Client Comments
- Patrice
- 4/9/2009
- This is really very good. Halibut is pricey but well worth the expense when prepared with the chili rub.
