Ancho-Chili Dusted Cod or Halibut

By commercecook

Ingredients

• 2 pounds fish fillets: choose 4 that are approximately the same size and thickness
• 1/2 cup ancho-chili powder
• 2 tablespoons cumin
• 1 tablespoon each ground oregano, garlic powder and onion powder
• Salt to taste
• Neutral oil for brushing fish (canola, vegetable, or corn oil)

Details

Servings 4

Preparation

Step 1

1. Mix ancho chili powder and all other spices except salt in a small bowl; place fish in a shallow dish or plastic zip-lock bag and coat thoroughly with seasoning mix. This can be done up to 24 hours in advance or for as little as a half hour before grilling. Place fish in refrigerator if marinating more than 1/2 hour.
2. One half hour before grilling, remove fish from refrigerator, brush both sides lightly with oil
3. Preheat grill or grill pan to medium-high; Brush grill with oil; season fish with salt and press saltinto surface of fish. Place fish on grill and allow to sear for approximately 1 minute before you attempt tomove it.
4. Gently lift the edge of each fillet to see if it has nice grill marks and if it is easy to move. If so, lift the fillet and turn over to sear both sides.
5. For thick fillets, transfer them to a cool side of the grill to finish cooking or place them on a baking sheet in a 350 degree oven about 5-7 minutes. A thermometer needs to read 135-140 degrees in the center before removing from the oven.
6. Top with a pat of avocado cilantro butter and serve.