Halibut Tostaditas with Habanero Salsa

Hola! It’s been a minute since I last posted a tostada recipe! I wanted to stay with the theme of - summertime foods you can eat as an app, or as your whole damn dinner. And with a fresh delivery from Sitka Salmon Shares - halibut was on the menu!

While there’s a little bit of prep work involved, the salsa and pickled onions can be made a day+ in advance and you can chop the lettuce and tomatoes to have on hand as well.

Serves 2-4

10 “street taco” or “taco slider” corn tortillas (these are just mini tortillas that are about 3-4 inches in diameter; I used Mi Rancho Organic Corn Tortillas if you can’t find them, don’t fret! 2-5 regular sized tortillas are fine. You will just have to ration the fish accordingly)

2 lbs sustainably sourced halibut (patted dry then seasoned generously with sea salt and pepper)

2 tbsp+ avocado oil (or other high heat oil)

1 lime (zested and juiced)

Habanero Salsa

4 roma tomatoes

1/2 small red onion

3-4 cloves of garlic

1 habanero (seeded and membrane removed)

salt and lime to taste

Pickled red onion

1/2 red onion very thinly sliced

1/4 cup white vinegar

1/4 cup apple cider vinegar

1-2 tbsp of honey

large pinch of salt

water to cover

Toppings

1 avocado (thinly sliced and sprinkled with lime and salt)

1/2 cup chopped cilantro

Marinated roma tomato (drizzled with red wine vinegar and flaky salt)

1-2 cups thinly shredded butter or romaine lettuce (tossed in lime and salt)

Helpful items to have:

• Microplane/zester

• Cast iron skillet

• Fillet Spatula

• Blender or Mocajete or Mortar and Pestle

Method

1. Make your pickled red onion:

   • In a bowl combine the onions, vinegars, and honey. Heat up some water in the microwave for 1 minute. Pour the hot water over the onions just enough to cover them. Sprinkle some salt and set aside for 30 min to 1 hour.

2. Make your salsa:

   • Char the tomatoes, red onion, garlic cloves and seeded habanero on a cast iron until they are blistered or partially blackened on all sides. Blend on medium and add salt to taste. If you are sensitive to spice, start by putting in a little habanero at a time. Set aside.

3. Marinade your tomatoes:

   • About 30 min to 1 hour before, in a shallow bowl marinade 1 thinly sliced heirloom tomato in red wine vinegar (enough to cover the tomato slices) and sprinkle with flaky sea salt. Set aside.

4. Make your tostadas:

   • Fried: put about 1 inch of avocado oil in a wide pan and heat until shimmering. Carefully place the tortillas in one layer in the pan for 3 minutes then flip. Once crispy, drain the tortilla on paper towels. Sprinkle with sea salt and set aside.

   • Baked: Preheat oven to 400 degrees F. Place the tortillas on a single layer on a baking sheet and lighly brush with avocado oil. Crisp in the oven for 10 minutes then flip and cook for another 10 minutes or until crispy. Set aside.

5. Using a cast iron or pan that gets very hot, heat on high and then drizzle a bit of avocado oil. Sear the halibut, without moving, on one side for 3-4 minutes then flip. Sear the other side without moving for 3-4 minutes or until the internal temperature is 140 and rising. Remove and allow to rest for 1-2 minutes before slicing. Sprinkle with lime zest and juice of 1 lime. If at anytime the halibut breaks no worries! The flavor is still the same. I have found a fillet spatula helps!

6. Layer the tostaditas like so: about 1/4 cup halibut (you can eye ball this), butter lettuce, 1-2 slices of avocado, pickled red onion, a dollop of habanero salsa and sprinkled with cilantro. Enjoy immediately!