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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources