Ingredients:
For the Chipotle Aioli:
Instructions:
Preheat your grill to medium-high heat.
In a small bowl, combine all the ingredients for the chipotle aioli: mayonnaise, adobo sauce, lime juice, garlic powder, salt, and pepper. Mix well and set aside.
Brush the halibut fillets with olive oil and season them with salt and pepper.
Place the halibut fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
While the halibut is grilling, slice the ciabatta buns in half and lightly toast them on the grill or in a toaster.
Once the halibut is cooked, remove it from the grill and let it rest for a few minutes. Then, using a fork, break the fillets into smaller pieces.
To assemble the sandwiches, spread a generous amount of the chipotle aioli on both sides of the toasted ciabatta buns.
Place a handful of arugula or lettuce on the bottom half of each bun.
Top the greens with the grilled halibut, followed by a squeeze of fresh lemon juice.
Finally, place the top half of the bun on the sandwich and press gently to secure all the flavors together.
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INGREDIENTS
4 (5-to-6-ounce) Alaska halibut fillets
Kosher salt and fresh ground black pepper, to taste
1/4 cup semolina flour
3 tablespoons olive oil, divided
1/2 cup Alaska Grown leeks, washed and white part cut into ¼-inch round slices (about 1 small leek)
3 cups coarsely chopped mushrooms, preferably wild varieties like oyster, shiitake, porcini or Portobello.
1 cup dry white wine
4 ounces (1 stick) cold salted butter
4 tablespoons fresh chopped herbs, such as flat-leaf parsley, dill, and thyme
2 ounces Parmigiano-Reggiano cheese
2 cups Alaska Grown greens, such as spinach, watercress or arugula, cleaned
4 tablespoons Lemon Vinaigrette (see recipe)
Lemon Vinaigrette (Makes 1 cup)
1/3 fresh squeezed lemon juice
2/3 cup olive oil
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
DIRECTIONS
Lemon Vinaigrette
SERVES 6 to 8 PREP TIME 15 minutes COOK TIME 25 minutes
INGREDIENTS
2 Tablespoons olive oil
1/2 cup coarsely chopped onion
1/2 cup sweet bell pepper, diced
1 teaspoon minced garlic
1 can (14 oz.) diced tomatoes
1 can (14 to 15 oz.) white kidney (or pinto) beans, drained and rinsed
1 can (14 oz.) chicken broth
1 cup fresh or frozen corn
1 canned chipotle chili in adobo sauce, diced
1 teaspoon each ground coriander and chili powder
1/2 teaspoon dried oregano
1 teaspoon salt, or to taste
1 lb. Alaska Halibut (or Cod), fresh, thawed or frozen, cut into 1-inch pieces
4 cups cooked rice or small sea shell pasta, if desiredl
DIRECTIONS