Chile-And-Peanut-Crusted Halibut
serves 4
Recipe from Diane Morgan
I bought some Thai lime and chile peanuts from Trader Joe's and decided they would be fabulous crushed and pressed into the top of halibut fillets for the grill. If you don't have a Trader Joe's nearby, use another brand of seasoned peanuts or add your own spices.
ingredients
4 halibut fillets, 1 to 1 1/4 inches thick (about 6 ounces each), skin removed
2 to 3 tablespoons olive oil
2/3 cup Thai lime and chile peanuts (Trader Joe's brand or some other spiced nut)
1 lime, quartered
timer
prep: 10 minutes
total: 20 minutes
tools
grill
rimmed baking sheet
brush
heavy-duty plastic bag
rolling pin
spatula
instructions
1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium high.
2. Arrange the halibut fillets on a rimmed baking sheet and brush or rub on both sides with the olive oil.
3. Put the peanuts in a heavy-duty lock-top plastic bag. Use a rolling pin or the bottom of a small, heavy saucepan to crush the nuts finely. Crush them just enough to create small pieces without turning them to meal. Divide the nuts into 4 equal portions, and press a portion into the top, or flesh side, of each fillet, creating a crust.
4. To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill grate. Using a spatula, transfer the halibut fillets, nut-crusted side up, directly over the medium-hot fire and cover.
5. Grill the halibut until grill marks are etched across the fillets, about 3 minutes. Use a spatula to move the fillets to the cool side of the grill. Re-cover and grill until the halibut is almost opaque throughout but still very moist when tested with a knife, or an instant-read thermometer inserted in the center registers 125F to 130F, 4 to 5 minutes longer.
6. Using a spatula, transfer the fillets to warmed dinner plates, and place a lime wedge on each plate. Serve immediately.
