Mojo Marinated Halibut with Roasted Asparagus

Mojo Marinated Halibut with White Bhut Jolokia Chili Peppers and Roasted Asparagus

Mojo Marinated Halibut with White Bhut Jolokia Chili Peppers and Roasted Asparagus

While there are different variations of the Mojo sauce or marinade around the world, I am partial to the Cuban version that incorporates orange juice. The citrus addition works its way into the items you are marinating and imbues them with distinctive flavor. A typical Cuban Mojo uses milder peppers, like the jalapeno pepper, but I’ve incorporated some white bhut jolokia peppers into this variation for some additional spice.

I marinated a halibut fillet, then lightly seared it and drizzled it with a touch of melted butter, some lime zest and freshly chopped cilantro. I served it up with some asparagus roasted in chili oil and topped with fresh Parmesan cheese. I hope you enjoy!

Mojo Marinated Halibut with White Bhut Jolokia Chili Peppers


  • 2 6-ounce halibut fillets
  • ¼ cup vegetable oil
  • 2 white bhut jolokia peppers, chopped (red bhut jolokias are good as well)
  • 1 sweet onion, sliced thin
  • 3 cloves garlic, sliced thin
  • ½ cup lime juice
  • 1 cup orange juice
  • Salt to taste
  • 1 tablespoon melted butter + lime zest for serving

Cooking Directions

  • Heat a large pan to medium heat. Add vegetable oil with peppers, onion and garlic. Cook about 5 minutes, or until the ingredients soften.
  • Add lime juice, orange juice and salt to taste. Cook about 1 minute.
  • Remove from heat and allow to cool.
  • Marinate halibut fillets in the cooled liquid for 30-60 minutes, refrigerated. No more than 60 minutes.
  • Heat a pan to medium heat and add a bit of oil.
  • Discard the marinade and sauté the fillets about 3 minutes per side.
  • Serve with a bit of melted butter and lime zest over the top.

Roasted Asparagus in Chili Oil


  • 1 pound fresh asparagus
  • 3 tablespoons chili oil
  • Salt and pepper to taste
  • 3 tablespoons freshly grated Parmesan cheese
  • Lemon zest to serve

Cooking Directions

  • Preheat oven to 450 degrees.
  • Chop off woody ends from the asparagus and discard.
  • Toss asparagus with chili oil to coat. Set onto a baking dish.
  • Season with salt and pepper to taste, then sprinkle with Parmesan cheese.
  • Bake 10-15 minutes (depending on the thickness of the asparagus).
  • Serve with lemon zest.

Shout out to Jim Duffy for sending along the white bhut jolokia chili peppers. You can purchase your own at Great resource!

The original recipe is listed at Chili Pepper Madness, along with a video:

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About Mike from Madness

Mike Hultquist is a chili pepper and spicy food enthusiast with an insane desire to play in the kitchen. He's all about cooking with chili peppers, but also loves chili pepper gardening, preserving, and experimenting with new and creative ways to incorporate spicy food into life. He's also a produced screenwriter, novelist, food writer and web site developer.
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