Grilled halibut with lime-chipotle butter

5
3
3
SmartPoints® value per serving
Total Time
23 min
Prep
11 min
Cook
12 min
Serves
2
Difficulty
Easy
Chipotle peppers are dried, smoked jalapeño peppers. They impart both a pleasant smokiness to foods and a fair amount of spiciness or heat. Until recently, dried chipotles could only be found in specialty-food stores and usually in their whole form. A ground, dried form is now widely available in jars in the spice section of your supermarket. Leaving the skin on the fish fillets helps hold the fish together while grilling. Because the lime-chipotle butter works with any number of foods—corn on the cob, chicken breasts or thighs, and filet mignon to name a few—it is great to have on hand. Simply make up a quadruple batch, divide it in fourths, wrap in plastic wrap, and freeze for up to three months.

Ingredients

Unsalted butter

1 Tbsp, softened

Lime zest

1 tsp, grated

Cilantro

1 tsp, fresh, chopped

Chili powder

¼ tsp, or with ground chipotle

Table salt

¼ tsp

Uncooked halibut fillet(s)

12 oz, with skin

Fresh lime juice

2 tsp

Ground cumin

½ tsp

Garlic powder

¼ tsp

Instructions

  1. Spray the grill rack with nonstick spray. Prepare the grill.
  2. Combine the butter, lime zest, cilantro, chipotle pepper, and 1/8 teaspoon of the salt in a small bowl; set aside.
  3. Drizzle the halibut fillets with the lime juice. Sprinkle evenly with the cumin, garlic powder, and remaining 1/8 teaspoon salt. Place the fillets, flesh-side down, on the grill and cook until the halibut is opaque in the center, 5–6 minutes on each side. Top each fillet evenly with the chipotle butter and serve at once. Yields 1 halibut steak and 2 teaspoons chipotle butter per serving.