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1 bottle (16 oz.) Frontera Roasted Tomatillo Salsa
2 tbsp. olive or vegetable oil
4 ea. 6 oz. Alaska Halibut fillets
1 medium red onion, thinly sliced
2/3 cup fish or mild chicken broth
salt, as needed
fresh cilantro, chopped or sprigs, for garnish
- Marinating The Halibut. Mix together 1/4 cup of the salsa with 1 tbsp. of the oil in a baking dish. Add the halibut and turn to coat the fish. Cover and refrigerate for several hours, if time permits.
- The Flavorings. Heat the remaining 1 tbsp. of oil in a skillet. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the remaining salsa to the skillet. Stir for several minutes, then stir in the broth and simmer for 10 minutes. Season with salt.
- Finishing The Halibut. Sprinkle halibut lightly with salt. Grill, turning once until nicely seared and cooked through, 8 to 12 minutes total.
- Serving. Place one fillet on each of 4 warm dinner plates, spoon the sauce over or around the halibut and garnish with cilantro.
Recipe courtesy of Rick Bayless, Frontera Grill
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| 2000 Beaulieu Vineyards Chardonnay, Carneros, CA |
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