Ingredients
- Cumin Tartar Sauce:
- 6 cups 6 cups mayonnaise
- 3/4 cup 3/4 cup sweet pickle relish
- 6 Tbsp. 6 Tbsp. Dijon-style mustard
- 2 Tbsp. 2 Tbsp. sugar
- 2 Tbsp. 2 Tbsp. ground cumin
- 1 Tbsp. 1 Tbsp. cracked black pepper
- 1 Tbsp. 1 Tbsp. Worcestershire sauce
- 2 cups 2 cups olive oil
- 1 cup 1 cup fresh lime juice
- 1/2 cup 1/2 cup garlic, finely minced
- 4 lb. 4 lb. 8 oz. to 6 lb. Alaska Halibut fillet portions (3 to 4 oz. each)
- Kosher salt and black pepper, as needed
- 1/4 cup 1/4 cup ground cumin
- 24 24 sandwich rolls or brioche rolls, split
- 8 oz. 8 oz. butter, softened
- 48 48 tomato slices
- 3 cups 3 cups roasted poblano chilies, peeled, seeded and chopped
- 1 1/2 cups 1 1/2 cups cilantro leaves
Servings:
Units:
Instructions
- Cumin Tartar Sauce:
- To make Cumin Tartar Sauce, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes
- about 7 cups.
- In bowl, whisk oil, lime juice and garlic. Season halibut portions with salt, pepper and cumin; place in hotel pan. Pour oil mixture over
- halibut; turn to coat all sides. Cover and refrigerate at least 1 hour before using.
- For each sandwich, spread each cut side of 1 roll with 1 tsp. butter; griddle until golden. Grill 1 halibut portion until cooked through.
- Spread each cut side of roll with 2 Tbsp. Cumin Tartar Sauce.
- On roll bottom, layer halibut, 2 tomato slices, 2 Tbsp. roasted peppers and cilantro leaves. Cover with roll top.
- FOR YOUR DISPLAY:
- A grilled, lime-garlic marinated Wild Alaska Halibut fillet served on a soft roll with roasted poblano chilies and tangy Cumin Tartar Sauce.
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