Halibut Posole with Avocado-Tomatillo Relish

May 4, 2018

Halibut Posole with Avocado-Tomatillo Relish is one of our favorite dishes at Mesa Grill Las Vegas and is the centerpiece of our Cinco de Mayo feast this year.

Serves: 4

Avocado-Tomatillo Relish
2 ripe Hass avocado, peeled, pitted and diced
2 large tomatillo, scrubbed and finely diced
3 tablespoons finely diced red onion
Juice of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro

Combine avocado, tomatillo and onion in a medium bowl. Add the lime juice and season with salt and pepper, fold in the cilantro.

Posole Broth
2 tablespoons canola oil
1 medium Spanish onion, halved and thinly sliced
1 small fennel, halved and thinly sliced
2 cloves garlic, finely chopped
1/2 cup dry white wine
1/4 cup Pernod
16 ounce can plum tomatoes and their juices
2 cups chicken stock (can use all vegetable stock)
1 cup fish stock or vegetables stock
2 dried Mexican chiles, stems and seeds removed
1 dried ancho chile, stem and seeds removed
2 tablespoons Calabrian chile paste
Kosher salt and freshly ground black pepper
1 can hominy, drained, rinsed and drained again
1/4 cup chopped cilantro leaves
2 tablespoons chopped mint

1. Heat the oil in a large saucepan over high heat. Add the onion and fennel and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the wine and cook until reduced completely. Add the Pernod and reduce completely.

2. Add the tomatoes and their juices, season with salt and pepper and bring to a boil. Cook for 10 minutes, stirring occasionally until the tomatoes begin to soften and break down. Using a potato masher, press the tomatoes until coarsely mashed.

3. Add the stocks and dried chiles, bring to a boil and cook until the sauce begins to thicken, about 10 minutes. Remove from the heat and transfer to a food processor and process until smooth. Strain into the saucepan and add the hominy, cook until just warmed through, about 5 minutes. Season with salt and pepper to taste. Keep warm.

Steamed Halibut
2 cups fish stock or vegetable stock
1 small fennel, halved and thinly sliced
1/2 small red onion, halved and thinly sliced
2 3-inch strips orange peel
1 bay leaf
Salt and pepper
4 halibut fillets (6 ounces each)
Posole broth
Avocado-Tomatillo Relish
Blue corn tortilla chips, coarsely crushed
Cilantro leaves

1. Combine the stock, fennel, onion, orange peel and bay leaf in a large high sided saute pan and bring to a simmer over low heat. Season with salt and pepper.

2. Season the halibut on both sides with salt and pepper. Put the fillets into the pan, cover and let steam until just cooked through, about 10 minutes.

3. Ladle some of the broth into four shallow bowls, place a fillet in the center, top with some of the avocado relish, blue corn chips and cilantro leaves.