Moist, flaky halibut pairs beautifully with a creamy, slightly tangy aioli that you can whip up in a jiffy. The fish is marinated in avocado oil and lime zest for a few hours, then grilled (or pan-seared) and served with a dollop of pretty green aioli.
This avocado aioli also makes a terrific combo with salmon, and it’s a fabulous sandwich spread and dip, too.
Note that the prep time above doesn't include marinating time.
|16 ounces||halibut fillet (skin removed)|
|3 tablespoons||avocado or extra-virgin olive oil|
|1||lime (grated zest)|
|Sea salt and freshly ground black pepper|
|2 tablespoons||minced fresh dill or Italian parsley (as garnish)|
|1||ripe Earthbound Farm Organic Avocado (peeled and pitted)|
|1 tablespoon||avocado or extra-virgin olive oil (plus more if needed)|
|1 tablespoon||fresh lime juice|
|1/2||lime (grated zest)|
|1 clove||Earthbound Farm Organic Garlic (small clove, crushed)|
|Salt and freshly ground black pepper|
Place the fish fillets in a large zipper bag and add the oil, lime zest, salt and pepper. Turn the fish to coat and seal the bag. Marinate in the refrigerator for at least 1 hour or up to 6 hours.
Just before you’re ready to cook the fish, make the aioli. Scoop the avocado flesh from the peel and place in a small food processor or blender. Add the mayonnaise, oil, lime juice, lime zest and garlic, and purée until smooth. Season to taste with salt and pepper.
Heat a barbecue or indoor grill on high. Grill the fillets for 3 to 4 minutes on one side, then turn and continue cooking until the fish is cooked to your preference. (As a rough rule, total cooking time is generally 8 to 10 minutes for every inch of thickness.)
To serve, place a dollop of aioli on each fillet and garnish with the dill or parsley. Serve immediately.