4 1/2 lbs. Alaska Halibut fillets, diced 1/2"
salt and freshly ground pepper, as needed
1 1/2 tsp. ground cumin
3/4 cup canola oil
1 1/2 cups red bell peppers, diced 1/4"
1 1/4 cups red onion, diced 1/4"
1 1/2 Tbsp. garlic, minced
1 1/2 tsp. chipotle peppers, chopped
3/4 cup poblano chilies, roasted, peeled, seeded, diced 1/4"
1/3 tsp. jalapeño pepper, seeded, minced
3/4 cup green onion, sliced 1/4"
4 1/2 cups tomatoes, concasse 1/2"
4 1/2 Tbsp. cilantro, chopped
1 1/2 oz. fresh lime juice
24 ea. 8" flour tortillas
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 sauté pan, heat the other ½ of the canola oil, until nearly smoking. Sauté the bell peppers, red onion, garlic, chipotles, poblanos, jalapeños, 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 350°F oil until golden brown and crisp, drain and remove the toothpicks. Slice on the bias into three pieces.
For Tray Pass:
Stand the pieces up on a serving platter, and serve with a fresh salsa for dipping.