Ingredients
- Roasted Poblano Salsa:
- 6 cups 6 cups canned whole tomatoes, drained
- 1 cup 1 cup roasted poblano chilies, peeled, seeded, chopped
- 1 cup 1 cup grilled onion slices, chopped
- 1/2 cup 1/2 cup cilantro leaves, chopped
- 1 Tbsp. 1 Tbsp. jalapeo slices
- 1 Tbsp. 1 Tbsp. sugar
- 2 tsp. 2 tsp. kosher salt (or to taste)
- 1 tsp. 1 tsp. dried oregano leaves
- 1 tsp. 1 tsp. ground cumin
- 1/2 tsp. 1/2 tsp. cracked black pepper
- Chipotle Tartar Sauce:
- 3 cups 3 cups mayonnaise
- 1/4 cup 1/4 cup sweet pickle relish
- 1/4 cup 1/4 cup shallots, minced
- 1/4 cup 1/4 cup cilantro leaves, chopped
- 2 Tbsp. 2 Tbsp. dijon-style mustard
- 1 Tbsp. 1 Tbsp. canned chipotle chilies, pured (or to taste)
- 4 lb. 4 lb. 8 oz. to 6 lb. battered Alaska Halibut pieces,
- frozen (1 to 3 oz. each)
- 6 lb. 6 lb. red, white and blue corn chips
- 3 lb. 3 lb. Monterey Jack cheese, shredded
- 1 cup 1 cup green onions, chopped
- 1 cup 1 cup cilantro leaves, chopped
- 3 cups 3 cups guacamole
Servings:
Units:
Instructions
- Roasted Poblano Salsa:
- To make Roasted Poblano Salsa, combine all ingredients in blender container. Blend until coarsely pured. Pour into a bowl, then cover.
- Makes about 8 cups.
- Chipotle Tartar Sauce:
- To make Chipotle Tartar Sauce, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes
- about 4 cups.
- For each serving, deep-fry 3 to 4 oz. halibut until cooked through; drain. On sheet pan, arrange 4 oz. chips in a single layer. Top with 2
- oz. cheese; melt in salamander.
- Place chips in a mound. Place halibut on chips. Garnish with 2 tsp. green onions and 1 tsp. cilantro. Accompany with 1/4 cup Roasted
- Poblano Salsa, 2 Tbsp. Chipotle Tartar Sauce and 2 Tbsp. guacamole in individual containers.
- FOR YOUR DISPLAY:
- Crispy batter-fried Wild Alaska Halibut served nacho-style over tortilla chips with Roasted Poblano Salsa and Chipotle Tartar Sauce.
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