Ingredients
1 1/2
teaspoons chili powder
1
teaspoon cumin
1
teaspoon brown sugar
1/4
teaspoon ground red pepper (cayenne)
4
(6-oz.) halibut steaks (3/4 to 1 inch thick)
1
tablespoon fresh lime juice or water
1
(15-oz.) can black beans, drained, rinsed
2/3
cup Old El Paso™ Thick ’n Chunky salsa
1
tablespoon brown sugar
Preparation
Heat grill. In small bowl, combine chili powder, cumin, 1 teaspoon brown sugar and ground red pepper; mix well. Place halibut on large plate. Brush both sides of fish with lime juice; sprinkle both sides with chili powder mixture. Let stand at room temperature for 10 minutes to marinate.
Meanwhile, in medium bowl, combine all salsa ingredients; mix well.
When ready to grill, carefully oil grill rack. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 14 minutes or until fish flakes easily with fork, turning once. Serve salsa with fish. If desired, garnish with chopped fresh cilantro.
