Grilled Halibut with Spicy Red Onion Relish, Avocados, Asparagus, and Chipotle Vinaigrette

Name: Grilled Halibut with Spicy Red Onion Relish, Avocados, Asparagus, and Chipotle Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus, cleaned with tough peels removed; 4 avocados, pitted and halved; 1 canned chipotle pepper in adobo sauce; 79 milliliters cider vinegar; 4 fillets thick-cut halibut fillets, about 1/3-pound each; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps lime juice from 2 limes, plus 2 whole limes; 118 milliliters olive oil, divided; 177 milliliters medium red onion, minced (about; 3 serrano or 2 small jalapeno peppers, minced (about 2 tablespoons)

You can never have too many main course recipes, so give Grilled Halibut with Spicy Red Onion Relish, Avocados, Asparagus, and Chipotle Vinaigrette It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up cider vinegar, kosher salt and pepper, lime juice from 2 limes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Red Onion

Peppers

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.

Ingredients you will need

Chipotle Chiles

Salt And Pepper

Olive Oil

Vinegar

Equipment you will use

Blender

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.

Ingredients you will need

Spread

Cooking Oil

Equipment you will use

Grill

Drizzle fish with remaining 2 tablespoons of olive oil and liberally season with salt and pepper, rubbing mixture on fish to coat.

Ingredients you will need

Salt And Pepper

Olive Oil

Fish

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.

Ingredients you will need

Fish

Equipment you will use

Spatula

Grill

While fish is cooking, season asparagus and avocado with salt and pepper and drizzle with a few tablespoons of chipotle vinaigrette.

Ingredients you will need

Salt And Pepper

Vinaigrette

Asparagus

Chipotle Chiles

Avocado

Fish

Cut the remaining 2 limes in half.

Ingredients you will need

Lime

Place limes and avocados cut-side-down next to fish.

Ingredients you will need

Avocado

Lime

Fish

Add asparagus, placing it crosswise against the grate so that it won't fall down.

Ingredients you will need

Asparagus

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.

Ingredients you will need

Asparagus

Fish

Equipment you will use

Kitchen Thermometer

Transfer fish, limes, asparagus and avocadoes to a platter, and let rest for 5 minutes.

Ingredients you will need

Asparagus

Avocado

Lime

Fish

Serve fish with asparagus, lime halves and grilled avocados, passing remaining vinaigrette on the side.

Ingredients you will need

Vinaigrette

Asparagus

Avocado

Fish

Lime

Equipment

Ingredients

Servings:

454grams

asparagus, cleaned with tough peels removed 4

avocados, pitted and halved 1

canned chipotle pepper in adobo sauce 79milliliters

cider vinegar 4fillets

thick-cut halibut fillets, about 1/3-pound each 4servings

Kosher salt and freshly ground black pepper 2Tbsps

lime juice from 2 limes, plus 2 whole limes 118milliliters

olive oil, divided 177milliliters

medium red onion, minced (about 3

serrano or 2 small jalapeno peppers, minced (about 2 tablespoons)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.