“A recipe from Robert Rainford the chef who does the cooking show License to Grill. Love that show Putting it here for safe keeping. It is hard to find chipoltes where I lve so think maybe jalepenos would work. I also think salmon fillets work be yummy or any firm fleshed fish”
1hr 30mins

Ingredients Nutrition


  1. In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.
  2. Place fish in a sealable plastic bag or baking dish.I use dishes for marinading to cut down on my use of plastic bags. Trying to be a bit green LOL Pour the chipolte mixture over the fish and place them in the refrigerator to marinate for 1 hour.
  3. Preheat the barbecue to 375°F/190°C.
  4. Oil the grill and cook the fish for 3-4 per side, or until lightly charred. Remove shark from grill and let rest 5 minutes.
  5. Slice the fish into thin strips. Serve in a pita with scallions, radish and Mint Recado.
  6. Mint Recado.
  7. Combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor. Mix in salt, pepper and all spice. Use immediately.
  8. I think this would be good on salmon also.

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