Lon's at Hermosa Inn has a fabulous Salmon with Ancho Chile Glaze found on page 98 of Tastes & Treasures. Another option for salmon or halibut is the following recipe.Balsamic-glazed Grilled Fish Fillets
2 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons grainy Dijon mustard
1 tablespoon honey
¼ cup balsamic vinegar
Freshly ground black pepper
Two 1-pound pieces skin-on salmon or halibut fillets, about 1 inch thick
Combine the oil and garlic in a small saucepan over medium heat. Cook for 2 minutes, until the garlic has softened.
Add mustard, honey, lemon juice, vinegar and pepper. Cook for 3 minutes, stirring occasionally to form a slightly thickened sauce. Transfer to a wide, shallow dish and cool for 5 minutes, then place the fillets skin-side up in the dish and let sit for 15 minutes.
Use non-stick cooking oil spray to grease a ridged grill pan if grilling indoors. Heat over medium-high heat. If using an outdoor grill, place the fillets over direct heat.
Place the fillets skin-side down in the pan. Use the sauce in the dish to evenly coat the top of the fish, making sure plenty of the garlic is there. Discard any remaining sauce.
Cook the fish without turning for about 10 minutes or until it is opaque and fairly firm to the touch. The skin will be dark and crisp.
Makes 4 to 5 servings.
Nutritional value (based on 5) 360 calories, 36 g protein, 3 g carbohydrates, 21 g fat, 105 mg cholesterol, 150 mg sodium, 2 g sugar, 0 g fiber, 53 percent calories from fat Note: The fish stays moist and easy to handle because it is cooked in 1 pound pieces instead of individual fillets.
