Barbecued Halibut with Chile Watermelon Salsa

Ingredients

• 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.

This recipe has been generously contributed by www.fishingworks.com.

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