Marinade: Season Alaska Halibut fillets with kosher salt, black pepper and 2 teaspoons cumin; place in 9×13-inch pan. Whisk together oil, lime juice and garlic; pour mixture over halibut; turn halibut to coat all sides. Cover and refrigerate for 30 minutes before using.
Cumin Tartar Sauce: In small mixing bowl, blend mayonnaise, relish, mustard, one teaspoon cumin and black pepper. Cover and refrigerate until serving.
Heat a ridged stovetop grill pan over medium-high heat. Remove halibut fillets from marinade; place in heated pan and cook, uncovered, about 3 to 4 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 in oven) cut side of rolls until golden. Spread cut side of each roll bottom with two tablespoons of tartar sauce. Layer with 2 tablespoons roasted chiles, a halibut portion, 2 tomato slices, and 1/4 cup cilantro leaves; cover with roll tops.
Cook’s tip: Alaska Halibut fillets can also be broiled, grilled or baked.
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