Smoked Pepper Halibut

Ingredients

• 1 1/2  pounds fresh or frozen halibut, swordfish, or shark steaks, about 1 inch thick, thawed if frozen
• 2  canned chipotle peppers in adobo sauce
• 2  tablespoons adobo sauce
• 1  medium red sweet pepper, stemmed, seeded, and cut up
• 2  tablespoons lime juice
• 2  cloves garlic, halved
• 1  teaspoon dried Mexican oregano or oregano, toasted

Directions

Cut fish into 4 pieces, if necessary. For marinade, combine chipotle peppers, adobo sauce, sweet pepper, lime juice, garlic, and oregano in a blender container. Cover and blend till pureed. Transfer half the marinade to a shallow baking dish; set aside remaining sauce.

Add fish steaks to dish, spooning some of the marinade over fish. Cover and marinate at room temperature for 30 minutes.

Drain fish, discarding marinade. Sprinkle fish with 1/4 teaspoon salt. Grill fish directly on oiled grill rack over medium heat for 8 to 12 minutes or till fish flakes easily with a fork, turning once. Heat reserved sauce to serve with fish.