The internet is full of all types of fish sandwich recipes, but a good majority of them are all about cod. While it's true you can use cod for this recipe too, we'd like to explain a little of our reasoning for using halibut instead. There's nothing wrong with cod, of course, but halibut has a distinct but not overpowering flavor. It's a very high quality fish with a firm texture and perfect balance of oil and firmness. It cooks up quickly and easily, even from frozen, and it is great at absorbing flavors right through the fillet. With this particular recipe, the grill lines you get from the ridged pan really add to the visual appeal as much as the flavor, and while cod would still taste great, it's not quite as sturdy as halibut when prepared this way. In addition to all these aspects, halibut is also incredibly healthy.
You get similar health benefits from cod and other white fish, of course, but we truly believe halibut is the star of this recipe.
The recipe itself is pretty straight-forward and easy to follow, but we have some tips to help you make the most of it. If you're using frozen halibut, rinse off the ice crystals before you begin preparing this dish, but you don't need to thaw it all the way. Since you can cook this right from frozen, it's a good option for a fast meal or light lunch on a busy day. Keeping some minced garlic in the fridge will speed this along, and preparing the chilis a day or two in advance will help, too. Even if you don't do any of the prep work ahead of time, this meal is still ready to serve four people in about an hour.
PREP TIME 30 minutes
COOK TIME 30 minutes
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.
When you're ready to try this great recipe, you can easily buy halibut fillets here at the Global Seafoods store. We've got great prices and unbeatable customer service, all backed with a money-back guarantee. Fast delivery to your door and fresh taste await your order! If you've tried this recipe already, we welcome your feedback. Whether you followed it exactly or you made some changes, we would love to hear your experience.
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