Baja-Laska Halibut Sandwich
Halibut marinated in olive oil, garlic and lime juice, grilled and served on a toasted bun with Cumin Tartar Sauce.
Ingredients
Cumin Tartar Sauce (see recipe)
2 cups olive oil
1 cup fresh lime juice
1⁄2 cup finely minced garlic
About 5 lb. Alaska halibut fillet portions (3-4 oz. each)
Salt and pepper, to taste
1⁄4 cup ground cumin
24 sandwich rolls or brioche, split
8 oz. softened butter
48 tomato slices
3 cups roasted poblano chilies, peeled, seeded, and chopped
1 1⁄2 cups cilantro leaves
Cumin Tartar Sauce:
6 cups mayonnaise
3⁄4 cup sweet pickle relish
6 tbsp. Dijon mustard
2 tbsp. sugar
2 tbsp. ground cumin
1 tbsp. cracked black pepper
1 tbsp. Worcestershire sauce
Steps
1. Prepare Cumin Tartar Sauce; refrigerate.
2. In bowl, whisk oil, lime juice, and garlic. Season halibut portions with salt, pepper, and cumin; place in hotel pan. Pour oil mixture over halibut; turn to coat all sides. Cover and
refrigerate at least 1 hr.
3. Per sandwich, spread each cut side of 1 roll with 1 tsp. butter; griddle until golden. Grill 1 halibut portion until cooked through. Spread each cut side of roll with 2 tbsp. Cumin Tartar Sauce.
4. On roll bottom, layer halibut, 2 tomato slices, 2 tbsp. roasted peppers, and cilantro leaves. Cover with roll top.
Cumin Tartar Sauce:
Combine all ingredients in a bowl; mix thoroughly. Cover and refrigerate at least 2 hr.
Yield: About 7 cups.