Serves 24
Prep Time 0 minutes
Cook Time 0 minutes

Roasted Poblano Salsa:
6 cups canned whole tomatoes, drained
1 cup roasted poblano chilies, peeled, seeded, chopped
1 cup grilled onion slices, chopped
½ cup cilantro leaves, chopped
1 Tbsp. jalapeño slices
1 Tbsp. sugar
2 tsp. kosher salt (or to taste)
1 tsp. dried oregano leaves
1 tsp. ground cumin
½ tsp. cracked black pepper

Chipotle Tartar Sauce:
3 cups mayonnaise
¼ cup sweet pickle relish
¼ cup shallots, minced
¼ cup cilantro leaves, chopped
2 Tbsp. dijon-style mustard
1 Tbsp. canned chipotle chilies, puréed (or to taste)

4 lb. 8 oz. to 6 lb. battered Alaska Halibut pieces,
   frozen (1 to 3 oz. each)
6 lb. red, white and blue corn chips
3 lb. Monterey Jack cheese, shredded
1 cup green onions, chopped
1 cup cilantro leaves, chopped
3 cups guacamole


Roasted Poblano Salsa:
To make Roasted Poblano Salsa, combine all ingredients in blender container. Blend until coarsely puréed. Pour into a bowl, then cover. Makes about 8 cups.

Chipotle Tartar Sauce:
To make Chipotle Tartar Sauce, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 4 cups.

For each serving, deep-fry 3 to 4 oz. halibut until cooked through; drain. On sheet pan, arrange 4 oz. chips in a single layer. Top with 2 oz. cheese; melt in salamander.

Place chips in a mound. Place halibut on chips. Garnish with 2 tsp. green onions and 1 tsp. cilantro. Accompany with ¼ cup Roasted Poblano Salsa, 2 Tbsp. Chipotle Tartar Sauce and 2 Tbsp. guacamole in individual containers.

“Crispy batter-fried Wild Alaska Halibut served nacho-style over tortilla chips with Roasted Poblano Salsa and Chipotle Tartar Sauce.”