Baja-Laska Halibut Sandwich

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
24

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.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources