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Featured Recipe


—  featured recipe—

Grilled Halibut with Guacamole and Frijoles


4 six-ounce halibut fillets, rubbed with salt, pepper, and olive oil,
squirted with a quarter wedge of lime

For the Frijoles de Olla
2 cups black beans
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground cumin
3 arbol chiles
2 cups chopped onion
1 teaspoon chopped garlic
8 cups water

For the Cucumber Avocado Guacamole
1/2 cup diced onion
3/4 cup cucumber, peeled, seeded and diced
2 cups mashed avocado
1/2 cup cilantro, chopped
3 jalapeños, stemmed, seeded and diced
2 tablespoon olive oil
1 tablespoon fresh lime juice
1/2 teaspoon salt

Simmer the beans with the seasonings and water over low heat for 2 to 3 hours, or until the
beans are very tender, adding more water if needed to keep them slightly brothy. You can do this
ahead and refrigerate the prepared beans till you’re ready to grill the halibut.
Combine the ingredients for the Cucumber Avocado Guacamole gently.
Grill the halibut over high heat for about three minutes per side, or until about medium to
medium well. Divide the Cucumber Avocado Guacamole among 4 plates and top with the 4 grilled
halibut steaks. Spoon hot black beans around the fish.