Grilled Halibut with Golden Mole Sauce, Salsa Fresca, and Black Beans

Golden mole sauce doesn't photograph so well on a gold plate but that's what my boyfriend owns.

It was very good despite a mishap where I discovered he does not store the blade to his blender in the blender. Yeah I didn't look before pouring but luckily it only took a moment to notice broth pouring out the back of the blender so it wasn't a total disaster.

The recipe comes from Fish and Shellfish Grilled and Smoked by Karen Adler and Judith Fertig, which I've featured here before. I've made quite a few things from this book and haven't had a failure yet. If you like fish you need this book!

I served it with my standard light refried black beans. Just sautee a little garlic and red onion, dump in a can of black beans with the liquid and any seasoning you desire(I use cumin salt and pepper). Simmer and smash the beans with a potato masher or the back of a fork. I finish with lime juice and cilantro.

Here's the recipe for the fish. I made the salsa ahead of time and brought it to room temp before serving.

Grilled Halibut with Golden Mole Sauce, Salsa Fresca

Golden Mole Sauce

3 tbs corn oil
1/3 cup shelled, roasted, salted, sunflower seeds
3 cloves garlic, minced
3 yellow bell peppers seeded and chopped
1 large yellow onion, chopped
1 tbs ground cumin
1 tsp ground cinnamon
2 1/2 cups chicken broth
3/4 tsp salt

Heat oil in a large saucepanover medium high heat and add sunflower seeds through cinnamon. Sautee until onion is translucent 5-7 minutes. Add chicken broth. Taste and add salt as needed. Cover and simmer 20 minutes. Transfer to a blender and process until smooth. Keep warm until ready to use.

Salsa Fresca

Juice of one large lime
4 large ripe Roma tomatoes, diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro leaves
3 Tbs olive oil
Salt and ground pepper to taste

Mix all of the above.


4 6-8 oz halibut filets
olive oil
salt and pepper

Brush fish with olive oil and sprinkle with salt and pepper. Place in a well oiled grill basket and grill over a hot fire until fish is opaque and beginning to flake when tested with a fork, about 4-6 minutes each side.

Serve fish on top of mole and topped with salsa.

Can also be made with other firm white fish.