Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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Thick, flaky halibut fillets are a great choice for the grill, especially when accompanied by grilled limes, avocados, and asparagus, the latter two finished with smoky, spicy chipotle vinaigrette.
If halibut isn't readily available (or not in your budget), any white, flaky fish—be it whitefish, tilapia or sea bass—will do. If the fillets are thinner, though, consider employing a fish-grilling basket, since it'll help prevent sticking. Whatever you choose, don't overcook the fish. You want to pull it off the grill just before you think it's done.
And while grilling the limes isn't requisite, it's wise since doing so lends a smoky edge and enhances their flavor. Likewise, grilling the avocados results in smoky, silky results.
Note: Plan ahead and serve the fish with jalapeño-, serrano-, and onion-infused vinegar for splashing on top. Make it in a carafe at least a day in advance, and refrigerate it until use.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.