Serious Eats: Recipes
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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