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by Nikolai Nikitenko January 13, 2016


PREP TIME 30 minutes
COOK TIME 30 minutes

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


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.




Nikolai Nikitenko
Nikolai Nikitenko


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