• Oven-Roasted Cilantro-Lime Alaska Halibut (Mexico)

    Ingredients

    Yields 10 servings

    • Ingredients
      Amount
    • Alaska Halibut fillets, 6 - 8 oz.
      10 ea.
    • Salt and pepper
      to taste
    • Cilantro Lime Wet Paste
      as needed
    • Smoky Black Beans
      as needed
    • Sautéed green beans
      as needed

    Cilantro Lime Wet Paste (Mexico)

    • Ingredients
      Amount
    • Lime zest, grated
      2 Tbsp.
    • Cilantro, chopped
      1 cup
    • Garlic, minced
      ¼ cup
    • Cumin, ground
      1 Tbsp.
    • Olive oil
      ¼ cup
    • Salt and pepper
      to taste

    Smoky Black Beans

    Yields 2 quarts

    • Ingredients
      Amount
    • Black beans
      1 lb.
    • Bacon slices, cut into baton
      3 ea.
    • White onion, diced
      1 large
    • Tomatoes, roasted and peeled
      3 ea.
    • Chipotles en adobo, chopped
      2 Tbsp.
    • Salt
      to taste

    Method

    1. Coat halibut with Cilantro Lime Wet Paste. Marinate 2 to 3 hours.
    2. Heat saute pan and add halibut. Transfer pan to oven and roast at 425° F until cooked through.

    Cilantro Lime Wet Paste (Mexico)

    1. Combine lime zest, cilantro, garlic, cumin and olive oil. Season to taste with salt and pepper.

    Smoky Black Beans

    1. Put the beans in a non-aluminum pot and cover with 3 inches of water. Bring to a boil, then lower heat and simmer, covered.
    2. Meanwhile, cook the bacon in a skillet until the fat is rendered and the bacon is crisp. Add the onions and sauté until the onion is transparent.
    3. Purée the tomatoes in a blender. Add the tomato purée and chipotles chiles into the onion mixture. Add the black beans and the cooking liquid and mix.
    4. Cover and simmer 2-3 hours or until the beans are tender. Cooking time depends on the age as much as the type of bean. When the beans have finished cooking, add salt to taste and serve in bowls with some of the cooking liquid.