Mexican Chipotle-Lime Grilled Red Drum Half Shell

Ingredients

• 1.5 lb red drum fillets (or half-shell portions)
• 1 tbsp chipotle in adobo sauce (chopped)
• 1 tbsp adobo sauce (from the can)
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cloves garlic (minced)
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 medium avocados (ripe)
• 0.5 cup plain Greek yogurt (or sour cream)
• 0.25 cup cilantro (chopped)
• 1 tsp lime zest(optional)
• 1 pc jalapeño (thinly sliced)
• 1 pc red bell pepper (sliced)
• 1 pc green bell pepper (sliced)

Instructions

1. 1

   Prep (22 minutes): Pat the red drum dry. In a bowl, mix chipotle in adobo, adobo sauce, lime juice, olive oil, cumin, smoked paprika, minced garlic, salt, and black pepper. Coat the fish evenly with the marinade and let it sit while you prep the grill and vegetables.

2. 2

   Prep (22 minutes): Slice the jalapeño and bell peppers. Preheat a grill (or grill pan) to medium-high heat. Lightly oil the grates.

3. 3

   Cook (12 minutes): Grill the peppers and jalapeño first, turning occasionally, until charred and crisp-tender, about 6 minutes total. Move them to a plate.

4. 4

   Cook (12 minutes): Grill the red drum over direct heat, skin-side down if applicable, until it flakes easily and is opaque, about 6 minutes total (depending on thickness).

5. 5

   Finish: Blend or mash avocado with Greek yogurt, cilantro, and a squeeze of lime (and optional lime zest). Serve the grilled fish with the charred peppers and a generous spoon of avocado-cilantro crema.