Chili-Lime Arctic Char. Made this last night since I was unwilling to pay $35 for 2 small pieces of

M

Marg CDN

Well-known member
haddock.

I thought someone else had posted this recipe here but I can't find it.

It was the first time I had ever ground chipotles. I'm still sneezing. But it was a fun result and now I want to try the chipotle again. (as soon as I get the nerve to put myself through that) The smokiness is so powerful.

The fish was good. We gave it an 8. It cooked perfectly on the Q. Has anyone made this 'rub' for a different fish?

We ate this with big, long chips, of course, and creamed baby spinach with cremini and bacon bits.

We ARE learning to enjoy fish.

http://www.epicurious.com/recipes/food/views/Grilled-Chile-Lime-Arctic-Char-234643

 
Haven't made it but to save your nose in a spice paste use canned chipotle chile instead

of the dried. One of my favorite marinades is just a bit of oil, some garlic, some lime juice and a few canned chipotles with a bit of the canning sauce whirled in my handi-chopper. You can add honey or brown sugar to make it a bit sweet on pork chops - I use this on chicken, pork or beef and then grill over charcoal.

 
Thanks Melissa. I went back and forth with that idea as I did have an open can. I really wanted to

get some experience with these dried guys in a dry rub, as I would open a can, take out a tsp and throw the rest away, eventually.

I think I'll use a mask next time. I covered the little whirlygig attachment with 2 layers of saran but the bits blew threw it and made holes.

I wish now, that I had done the whole bag of chiles at once.

 
I just pour the rest of the can in a freezer bag & press it out kinda flat. I then just

break off a piece as I need it. They keep a long time in the freezer plus I think the adobo has a lot of flavor. A little can of the down here is dirt cheap.

 
My local Italian gourmet just got some in this week. We're starting to SouthWesternize here, I hope.

 
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