Grilled halibut with lime-chipotle butter
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
This is an excellent entrée to double for a casual dinner for four. You can make the butter mixture up to 2 days ahead and keep it refrigerated; let it soften at room temperature as you cook the fish. Grill some vegetables and corn on the cob alongside the fish and you’ll have a complete meal.
Ingredients
Unsalted butter
1 Tbsp, softened
Lime zest
1 tsp, grated
Cilantro
2 tsp, fresh, chopped (plus extra for garnish)
Ground chipotle chili
¼ tsp
Table salt
⅜ tsp, divided
Uncooked halibut fillet
12 oz, 2 (6 oz) fillets with skin
Fresh lime juice
2 tsp
Ground cumin
½ tsp
Garlic powder
¼ tsp
Lime
2 wedge(s)
Instructions
1
Prepare outdoor charcoal or gas grill for medium-hot cooking.
2
Combine butter, lime zest, cilantro, chipotle pepper, and ⅛ teaspoon salt in small bowl; mash with spoon until smooth and mixed. Set aside.
3
Spray halibut all over with nonstick spray. Drizzle with lime juice and sprinkle evenly with cumin, granulated garlic, and remaining ¼ teaspoon salt. Place fillets flesh side down on grill and cook until browned on bottom, about 5 minutes. Flip fillets over and cook until fish is just opaque in center, about 5 minutes more. Top each fillet evenly with chipotle butter, sprinkle with cilantro, and serve with lime wedges. Remove skin before eating.
4
Serving size: 1 halibut steak and 2 teaspoons chipotle butter
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