Chile Glazed Halibut With Avocado Tomatillo Sauce Recipes

TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA

For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.

Categories Bon Appétit Salsa Sauce Condiment Chile Pepper Hot Pepper Tomatillo Garlic Sauce Secrets

Yield Makes about 2 cups

Number Of Ingredients 5

Toasted Chile de Árbol and Tomatillo Salsa image

Steps:

Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.
Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
Do Ahead
Salsa can be made 3 days ahead. Cover and chill.

Ingredients

10 dried chiles de árbol, seeds and ribs removed
3 medium tomatillos, husks removed, rinsed
3 garlic cloves, smashed
Kosher salt
1 teaspoon fresh lime juice

AVOCADO TOMATILLO SALSA

This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 15m

Yield 6

Number Of Ingredients 6

Avocado Tomatillo Salsa image

Steps:

Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g

Ingredients

6 ounces fresh tomatillos - husked, rinsed, and halved
1 tablespoon thinly sliced serrano chiles, or to taste
1 large ripe avocado - halved, seeded, and flesh scooped out of peel
¼ cup packed cilantro leaves
½ lime, juiced
salt to taste

CHILE-GLAZED HALIBUT WITH AVOCADO-TOMATILLO SAUCE

Provided by Barbara Pool Fenzl

Categories Blender Garlic Herb High Fiber Orange Halibut Avocado Summer Grill/Barbecue Tomatillo Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

Chile-Glazed Halibut with Avocado-Tomatillo Sauce image

Steps:

For glaze:
Mix all ingredients in blender until smooth. Season with salt and pepper.
Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
For Sauce:
Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
For fish:
Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.
*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
**Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.

Ingredients

Glaze
6 tablespoons fresh orange juice
6 tablespoons honey
1 1/2 teaspoons minced canned chipotle chiles*
1 garlic clove, coarsely chopped
1/4 teaspoon ground cinnamon
Sauce
1 large avocado, halved, pitted, peeled
2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped**
1/4 cup fresh orange juice
1/4 teaspoon (or more) hot pepper sauce
Fish
6 5-ounce halibut fillets (each about 1 inch thick)
1 orange with skin, cut lengthwise in half, thinly sliced crosswise
Ground cumin

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