Grilled Cedar Plank Halibut with Avocado Crema
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Cedar board (for grilling)
- 4 Halibut fillet (175 g | 6 oz each)
- 2 Tbsps olive oil
- 1 Tbsp fresh Lime juice
- freshly ground Black pepper (to taste)
- salt (to taste)
- ¼ cup chopped, fresh cilantro
- 2 scallions (rinsed and chopped)
- 1 Jalapeño (chile pepper)
- For Avocado Chipotle Dipping Sauce
- ¼ cup Mayonnaise
- ¾ cup reduced-fat Sour cream
- 1 ripe Avocado (peeled and diced)
- 1 clove garlic cloves
- 1 canned Chipotle chile (in adobo sauce)
- 2 Tbsps fresh Lime juice
- ¼ tsp Chili powder (plus extra for dusting)
- 1 pinch salt
- In Addition
- 1 Tbsp olive oil (for brushing)
- 4 Flour tortillas
- fresh Limes (cut into wedges for serving)
Preparation steps
1.
Immerse and soak the cedar plank in salted water for at least 2 hours or overnight; wipe excess water away.
2.
Preheat the grill for indirect grilling and heat to medium-high.
3.
Rinse the halibut under cold running water and pat completely dry with paper towels. Combine the olive oil and lime juice and lightly brush both sides of the fillets. Generously season both sides with salt and pepper. Lay the halibut fillets on the prepared plank and sprinkle cilantro, scallions and jalapenos over the fillets.
4.
Place the cedar plank in the center of the grill grate, away from the heat. Cover the grill and cook for 15 to 25 minutes, or until the fish is cooked through or until desired degree of doneness. Check the plank occasionally and mist with water if edges start to catch fire.
5.
Remove plank from grill, tent lightly with aluminum foil and let rest for about 10 minutes.
6.
For Avocado Chipotle Dipping Sauce:
7.
Place all ingredients in a food processor and pulse until smooth and creamy. Transfer to serving dish and dust lightly or to taste with chili powder.
8.
To Serve:
9.
Lightly brush both sides of the tortillas with olive oil, place on hot grill and toast both sides lightly. Cut tortillas into wedges; divide fish among plates and serve with tortillas, dipping sauce and fresh lime wedges.
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