Categories: Sandwiches- Burgers- Wraps

Ingredients

• 4 Alaska halibut fillets (4 to 6 oz. each)
• Kosher salt and black pepper, to taste
• 1 Tbsp. ground cumin, divided
• 1/3 cup olive oil
• 3 Tbsp. fresh lime juice
• 1 1/2 Tbsp. minced garlic
• 1 cup regular or low-fat mayonnaise
• 2 Tbsp. sweet pickle relish
• 1 Tbsp. Dijon mustard
• 1 tsp. cracked black pepper
• 4 sandwich rolls, split
• 1/2 cup roasted poblano chiles, peeled, seeded and chopped
• 8 tomato slices
• 1 cup cilantro leaves

Directions

1. Marinade:

2. Season Alaska Halibut fillets with kosher salt, black pepper and 2 tsp. cumin; place in 9 × 13-inch pan. Whisk together oil, lime juice and garlic; pour mixture over halibut; turn halibut to coal all sides. Cover and refrigerate for 30 minutes before using.

3. Cumin Tartar Sauce:

4. In a small mixing bowl, blend mayonnaise. relish, mustard, one tsp. cumin and black pepper. Cover and refrigerate until serving.

5. Heat a ridged grill pan over medium-high heat. Remove halibut fillets from marinade; place in heated pan and cool, uncovered, about 3 to4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn fillets over and cook just until fish is opaque throughout, about 4 minutes. Griddle (or toast it oven) cut side of rolls until golden. Spread cut side of each roll bottom with two tablespoons of tartar sauce. Layer with 2 Tbsp. roasted chiles, a halibut portion, 2 tomato slices, and 1/4 cup cilantro leaves; cover with roll tops.

Email to a friend | Print this recipe | Back