Instructions: Call it a slow chile burn. This versatile marinade adds subtle, delicious heat to grilled meats and fish. Use it with chicken thighs or breasts, skirt steak, whole beef tenderloin, salmon fillets or steaks and shrimp brochettes. On his menu at Normans Arizona, Norman Fierros offers adobado-marinated rabbit.

"Theres very little fat on rabbit, and when you grill it, its out of this world." His choice of adobado-marinated fish is halibut.

3/4 cup white vinegar
1 1/2 cups water
1/3 cup dried Mexican oregano
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon salt
1 tablespoon coarsely ground black pepper 12 dried New Mexican red chile pods, ends removed and roughly chopped without removing seeds (if New Mexican chilies are not available, use other whole dried Mexican chilies such as chile negro or chile pasilla; see note)

4 (8-ounce) halibut steaks or fillets

To make adobado: Combine the vinegar and water in a blender. Add oregano, coriander, cumin, granulated garlic, salt, pepper and chilies, and combine until well-incorporated. The mixture will be chunky because of the dried chilies.

Store, tightly covered, in the refrigerator until ready to use. The marinade mixture will keep for approximately 2 months.

Makes 2 1/4 cups. To make halibut:
Place halibut steaks or fillets in a bowl and brush with adobado until sufficiently covered. Cover tightly with plastic wrap and refrigerate 1 to 3 hours.

To grill: Prepare a medium fire in the grill. Remove excess marinade and rub some olive oil onto the fillets before placing on grill to prevent sticking.

Depending on thickness of fillets, grill fish 2 to 3 minutes on each side, or until fish flakes easily with a fork. Serve immediately.

Note: Wear gloves when
handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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