For the Halibut…

Chipotle Halibut Salad

I’ve been craving my favorite fish, halibut. It’s not aways available here in good old Beaufort, SC. So when I find a piece or two, I tend to snatch them up pretty fast. I read last week that halibut is the “poor man’s lobster.” Yikes! If that’s true, I hate to learn what lobster prices must be.

Halibut

I paid $14.99 EACH for two 6 ounce portions of halibut on Saturday. Thankfully, they were worth every single cent! Since I’m currently going through a southwestern stage, (we’ve had tacos, burritos and Mexican salads every which way for the past few weeks) I decided to spice up the yummy white fish steaks with some chipotle. It was delicious! If you can’t find halibut, try this recipe with flounder or tilapia. Just reduce the cooking time a bit. Enjoy!

Chipotle Halibut Salad
2 (6-ounce) halibut steaks
For the mayonnaise:
1 cup mayonnaise

2 chipotles in adobo sauce
1 tablespoon adobo sauce
1 tablespoon fresh lime juice
For the salad:
Mesclun salad greens
Shredded cheddar cheese
Grape tomatoes, halved
Chopped green onion
Chopped red onion
Sliced black olives
Cilantro
Sliced limes
Crushed corn chips
Salsa or taco sauce
Preheat oven to 350 degrees. Rinse and dry fish. Season with salt and pepper. Place halibut on a lightly greased baking sheet. Place mayonnaise, chipotles, adobo sauce and lime in a food processor and puree. Spread chipotle mayonnaise, to taste, evenly on top of the fish. 

Chipotle Halibut Salad

Bake in preheated oven for 15 to 20 minutes, until fish flakes easily with a fork. In the meantime, place salad greens, cheese, tomatoes, onion, olives and cilantro on individual dinner plates. Top with hot fish. Sprinkle crushed corn chips on top of the halibut. Squeeze a slice of lime over the fish before serving. Dress with fresh salsa or taco sauce. Serves 2.

Catering by Debbi Covington

The writer owns Catering by Debbi Covington and is the author of two cookbooks, Gold Medal Winner of the Benjamin Franklin Award, Celebrate Everything! and Dining Under the Carolina Moon. She writes the column “Everyday Gourmet” for Beaufort’s Lowcountry Weekly Magazine. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at dbc@cateringbydebbicovington.com.