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Fish ‘n Chips ‘n Salsa

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

  1. 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.

  2. 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.

  3. 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.

  4. 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