Alaska Fish ‘n Chips ‘n Salsa
Crispy batter-fried Wild Alaska Halibut served nacho-style over tortilla chips with Roasted Poblano Salsa and Chipotle Tartar Sauce.
- Prep Time: 25 min
- Cook Time: 15 min
- Total Time: 40 min
- Servings: 24
- Yield: 1 to 3 oz battered halibut, poblano/tartar sauces, 2oz chips per serving
Ingredients
Roasted Poblano Salsa:
- 6 cups canned whole tomatoes, drained
- 1 cup roasted poblano chilies, peeled, seeded, chopped
- 1 cup grilled onion slices, chopped
- ½ cup cilantro leaves, chopped
- 1 Tbsp. jalapeño slices
- 1 Tbsp. sugar
- 2 tsp. kosher salt (or to taste)
- 1 tsp. dried oregano leaves
- 1 tsp. ground cumin
- ½ tsp. cracked black pepper
Chipotle Tartar Sauce:
- 3 cups mayonnaise
- ¼ cup sweet pickle relish
- ¼ cup shallots, minced
- ¼ cup cilantro leaves, chopped
- 2 Tbsp. dijon-style mustard
- 1 Tbsp. canned chipotle chilies, puréed (or to taste)4 lb. 8 oz. to 6 lb. battered Alaska Halibut pieces,
- 4 lb. 8 oz. to 6 lb. battered Alaska Halibut pieces, frozen (1 to 3 oz. each)
- 6 lb. red, white and blue corn chips
- 3 lb. Monterey Jack cheese, shredded
- 1 cup green onions, chopped
- 1 cup cilantro leaves, chopped
- 3 cups guacamole
Instructions
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Step 1 Prepare roasted poblano sauce
Combine all ingredients in blender container. Blend until coarsely puréed. Pour into a bowl, then cover. Makes about 8 cups.
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Step 2 Prepare chipotle tartar sauce
In bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 4 cups.
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Step 3 Prepare halibut
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.
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Step 4 To serve
Place chips in a mound. Place halibut on chips. Garnish with 2 tsp. green onions and 1 tsp. cilantro. Accompany with ¼ cup Roasted Poblano Salsa, 2 Tbsp. Chipotle Tartar Sauce and 2 Tbsp. guacamole
