Halibut with chipotle sauce recipe

Halibut is a delicious white-fleshed fish wild caught off the shores of Alaska . It has a fine texture and a soft almost creamy flavor. No matter how it is cooked, halibut is very good. This halibut recipe poaches the fish and then adds a spicy chipotle sauce that creates a happy marriage with the delicate halibut.

Chipotle chilies are jalapenos that have been smoke dried. They retain the hotness of the jalapeno while adding the Earthy undertone of smoke.

Recipe ingredients:

2-1/2 pounds halibut fillets or steaks

2 cups mayonnaise

1/2 cup buttermilk

4 canned chipotle chilies

1/4 cup minced fresh cilantro

1/2 teaspoon salt

The sauce is easily made by whisking together the mayonnaise, buttermilk, chipotle chilies, cilantro, and salt. Set aside while you poach the fish.

To poach the halibut, fill a large skillet with water to within 1 inch of the top. With medium-high heat, bring the water to a gentle simmer. You will be cooking the fish in two or more batches depending on the size of the pan. You do not want to crowd the pan with fish pieces. Make sure each fish piece has plenty of simmering water around it. Place the fish fillets in the simmering water and monitor the heat so that the water remains gently bubbling. You will cook the fish for about 10 minutes depending on the thickness of the fillets. Use a thermometer to test the thickest areas of the fillets. They are done when they read 120 to 130 degrees F. The fish will become barely translucent when it has been cooked enough. Gently remove cooked fish from the poaching water with a slotted spatula. Pat dry the fish fillets and cut into smaller serving portions if desired. Drizzle about half the sauce over the fish and serve the rest of the sauce on the side. Garnish with more chopped cilantro if you want.

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