1 ½ lbs. halibut fillet, skin off
2 tbsp. extra virgin olive oil
6 tortilla wraps
4 cups fresh mango, pitted, peeled & medium dice
1 jalapeno, seeded, ribs removed small dice (⅛")
1 garlic clove, minced
1 cup cilantro, chopped
¼ cup sweet onion, small dice
Juice of one lime
Kosher salt to taste
Coarse ground black pepper
Season halibut on both sides with salt and pepper. Add ¼ cup olive oil to a large sauté pan over medium-high heat. Cook halibut on each side approximately 3-4 minutes. As halibut reaches being fully cooked it will begin to flake apart. Remove from heat and allow to cool. Mix all of the fruit, vegetables, garlic, cilantro and juice together. Salt to taste and refrigerate for 30 minutes before serving. Spoon approximately ¼ cup of salsa down the middle of one tortilla. Break up the halibut fillets and place 1/6th of it over the salsa. Roll up the tortilla and secure with 4 small skewers or long toothpicks. Serve whole or to serve as an appetizer Cut between the skewers and plate for service.
Prepared by Chef Patrick Kasnick
This Week at Chez Alaska Cooking School
Introductory specials will begin October 17th -
Be the first to reserve a date with your special friends. Chef will give "hands-on" class for 4, 5 or 6 couples. Gourmet meals. Fix it and then sit down at a formal table to dine on your very own preparation. Looking ahead to the holidays? Be sure to call and reserve a night at Chez Alaska - up to 40 people.
Now taking suggestions for fall classes
For Class Schedules visitwww.chezalaska.com.