Grilled Ancho Halibut with Cilantro Pesto


  • 2 lbs. halibut filets cut into portion-sized pieces
  • 1 lime
  • 1/8 cup extra virgin olive oil


  • 1 tablespoon ancho chili powder
  • 1 teaspoon light brown sugar
  • ½ teaspoon sea salt
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon smoked paprika


  • 1/2 bunch fresh cilantro leaves
  • ¼ lime, juiced
  • 2 large garlic cloves
  • 1 jalapeno, chopped with seeds included
  • 1 tablespoon grated pecorino romano cheese
  • 1/4 cup extra virgin olive oil
  • 8 toasted almonds
  • 1 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper

Place oil, nuts, garlic and cheese in a food processor. Pulse a few times to puree. Then add everything else and pulse to chop and mix. Makes about 1 cup of pesto.


  1. One hour before grilling, squeeze lime and pour oil on fish. Then sprinkle and pat rub on the fish.
  2. Add a few soaked mesquite wood chips to your coals. Then oil the grill grate with canola oil. Cook fish for 1 to 2 minutes on one side to get nice grill marks.
  3. Cook the second side of the fish on a cooler spot on the grill over indirect heat. Let cook for 6 to 10 minutes with the lid on, depending on how thick the fish is.
  4. Drizzle the cilantro pesto over the cooked fish and serve.

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