The Verde on the succulent Halibut comes from the cilantro and chili marinade and a silky avocado mayonnaise.


Ingredients (serves 6):


(6) 8-ounce Halibut Fillets (about 3/4 inch thick)



1 cup thinly sliced green onions

3/4 cup (packed) cilantro leaves

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

1 1/2 tablespoons grated lime peel

1 1/2 tablespoons golden brown sugar

1 tablespoon coarsely chopped seeded jalapeño chili

1 cup alder or hickory smoke chips, soaked in water 30 minutes, drained (OPTIONAL)


Cooking Directions:


Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add Halibut, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.



Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.





Serve fish with avocado mayonnaise.





AVOCADO MAYONNAISE
1 1/2 large avocados, pitted, quartered
5 tablespoons mayonnaise
1 tablespoon fresh lime juice
3/4 teaspoon hot pepper sauce (such as Tabasco)
Puree all ingredients in blender, scraping down sides occasionally. Season with salt and pepper.