Lime, orange, coriander, allspice, cayenne, chile powder, roasted garlic oil, zests.
Black beans, sweet yellow onions, splash orange zest, cilantro, rice.
Salsa with avocado chunks stirred in.
Grilled Fish in a Yucatecan Marinade
Adapted from Joyce Goldstein’s Back to Square One
One ½ pound halibut fillet
10 large shrimp, tail on
¼ cup roasted garlic oil
½ cup fresh orange juice
¼ cup fresh lime juice
Zest from ½ lime
About 2 tsp orange zest
1-½ tbsp smushed then chopped fresh garlic
1 tsp finely minced jalapeno pepper
¼ cup chile powder
1 tbsp ground coriander
1 tsp ground allspice
Cayenne pepper to taste
Coarse salt and freshly ground black pepper.
Fresh cilantro to taste
1 15 ounce can black beans, rinsed or home cooked beans
A splash of sherry
½ large sweet yellow onion, sliced in half, then sliced again
1 cup of your favorite salsa with 1 avocado, diced stirred in
Cooked rice for three
Lime wedges if you remember to do them
Make the marinade and pour over the halibut and shrimp in flat pyrex pan and refrig for 2 hours. The marinade may make more than you need and it stays nicely in the fridge for several days.
When ready to grill the fish, put a couple of good swirls extra virgin olive oil in medium skillet over medium high heat and, add the onions and reduce heat and let cook until golden brown. Add the black beans, raise the heat and add a splash of sherry, reduce heat a bit and let cook. Add fresh cilantro to taste.
Grill shrimp and halibut til perfect, three minutes a side.
To plate, rice, a bit of halibut, a bit of shrimp, black beans and salsa.
Serves 3 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom