Ingredients
- 4 1/2 lbs. 4 1/2 lbs. Alaska Halibut fillets, diced 1/2
- salt and freshly ground pepper, as needed
- 1 1/2 tsp. 1 1/2 tsp. ground cumin
- 3/4 cup 3/4 cup canola oil
- 1 1/2 cups 1 1/2 cups red bell peppers, diced 1/4
- 1 1/4 cups 1 1/4 cups red onion, diced 1/4
- 1 1/2 Tbsp. 1 1/2 Tbsp. garlic, minced
- 1 1/2 tsp. 1 1/2 tsp. chipotle peppers, chopped
- 3/4 cup 3/4 cup poblano chilies, roasted, peeled, seeded, diced 1/4
- 1/3 tsp. 1/3 tsp. jalapeo pepper, seeded, minced
- 3/4 cup 3/4 cup green onion, sliced 1/4
- 4 1/2 cups 4 1/2 cups tomatoes, concasse 1/2
- 4 1/2 Tbsp. 4 1/2 Tbsp. cilantro, chopped
- 1 1/2 oz. 1 1/2 oz. fresh lime juice
- 24 ea. 24 ea. 8 flour tortillas
Servings:
Units:
Instructions
- Season the halibut pieces with the cumin and a pinch of salt and pepper. Heat a heavy large brazier pot with 1/2 the canola oil. Divide the
- halibut into small batches and sear quickly in the hot oil. Cool the seared halibut before mixing.
- In a separate saut pan, heat the other 1/2 of the canola oil, until nearly smoking. Saut the bell peppers, red onion, garlic, chipotles,
- poblanos, jalapeos, green onion and tomatoes in the oil very quickly. Add the cilantro, lime juice and salt and pepper to taste. Remove
- from the stove and cool. When both are cooled, mix the vegetables with the halibut.
- Heat each tortilla on the flat top until softened. (Do not crisp and only do a few at a time to prevent them becoming too brittle to
- handle.) Place 4 oz. of the halibut mixture down the middle of the tortilla and roll up into a tight cylinder. Trim each end square and
- wrap each roll in plastic wrap. Chill well.
- Remove the plastic wrap and affix with two toothpicks to keep from opening in the fryer. Fry in 350F oil until golden brown and crisp,
- drain and remove the toothpicks. Slice on the bias into three pieces.
- SERVING STYLE
- For Tray Pass:
- Stand the pieces up on a serving platter, and serve with a fresh salsa for dipping.
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