This recipe appears in:Sunday Supper: Grilled Halibut with Spicy Red Onion Relish, Avocados, Asparagus and Chipotle Vinaigrette
Note: Plan ahead and serve the fish with jalapeño-, onion-, and serrano-infused vinegar for splashing on top. Make it in 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.
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- For the Relish:
- 1 medium red onion, minced (about 3/4 cup)
- 3 serrano or 2 small jalapeno peppers, minced (about 2 tablespoons)
- 2 tablespoons lime juice from 2 limes, plus 2 whole limes
- Kosher salt and freshly ground black pepper
- 1 canned chipotle pepper in adobo sauce
- 1/2 cup plus 2 tablespoons olive oil, divided
- 1/3 cup cider vinegar
- 4 thick-cut halibut fillets, about 1/3-pound each
- 1 pound asparagus, cleaned with tough peels removed
- 4 avocados, pitted and halved
Combine red onion, peppers and 2 tablespoons lime juice in a resealable container. Season with salt and pepper, stir to combine and place in refrigerator to let flavors meld for at least an hour and up to 4 hours.
Combine chipotle pepper, ½ cup olive oil, and vinegar in the jar of a blender. Pulse to combine. Season with salt and pepper to taste, and puree until smooth. Refrigerate.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Drizzle fish with remaining 2 tablespoons of olive oil and liberally season with salt and pepper, rubbing mixture on fish to coat.
Place fish on hot side of grill and cook until bottom of fillet begins to turn opaque and a spatula can be slid under fish with little resistance, about 5 minutes.
While fish is cooking, season asparagus and avocado with salt and pepper and drizzle with a few tablespoons of chipotle vinaigrette. Cut the remaining 2 limes in half. Place limes and avocados cut-side-down next to fish. Add asparagus, placing it crosswise against the grate so that it won't fall down.
Flip fish and asparagus and continue to cook until fish flakes with a fork, is opaque almost all the way through, and registers between 130°F-135°F on an instant read thermometer inserted in middle of filet, 3 to 5 minutes longer. Transfer fish, limes, asparagus and avocadoes to a platter, and let rest for 5 minutes. Serve fish with asparagus, lime halves and grilled avocados, passing remaining vinaigrette on the side.