Recipe: Barbecued Halibut with Chile Watermelon Salsa

Barbecued Halibut with Chile Watermelon Salsa
Source: Chile Pepper Magazine Mar/Apr 1993
Serves 4-6

4 Chipotle chiles, stems and seeds removed
2 Cascabel chiles, stems and seeds removed
6 Ancho chiles, stems and seed removed
1 Tbsp olive oil
1 medium yellow onion, sliced
4 cloves garlic, chopped
1/4 cup molasses
2 Tbsp honey
3 cups water
1 bunch cilantro, chopped
4-6 7oz. halibut fillets or steaks
Salt to taste

Rehydrate the chiles by soaking them in water for at least half of an hour. Drain and pat dry.

In a saucepan, heat the olive oil. Saute the onions and garlic until soft. Add the chiles and continue to saute for 2 more minutes. Add the molasses, honey, water, and cilantro and simmer for 10 minutes. Puree the mixture till smooth and cool it.

Dip the halibut in the sauce and grill to desired doneness, about 1-2 minutes per side. Season with salt. Serve with Chile Watermelon Salsa (below)

Chile Watermelon Salsa

8 Pasilla chiles, stems and seed removed, rehydrated and julienned
2 cups watermelon, seed removed, diced
1 red onion, chopped
1 bunch cilantro, chopped
1/4 cup white wine vinegar
1/4 cup olive oil
3 Roma tomatoes, cut in large pieces
Salt and pepper to taste

Combine all the ingredients in a bowl. Season to taste and chill extremely well before serving, at least an hour before serving.