• 4 Alaska Halibut fillets (4 to 6 oz. each), fresh or thawed
  • Kosher salt and black pepper, to taste
  • 1 tablespoon ground cumin, divided
  • 1/3 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1-1/2 tablespoons minced garlic
  • 1 cup regular or low-fat mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon cracked black pepper
  • 4 sandwich rolls, split
  • 1/2 cup roasted poblano chiles, peeled, seeded and chopped
  • 8 tomato slices
  • 1 cup cilantro leaves


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.

  1. 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.
  2. 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.

Nutrients per serving: 678 calories, 31g total fat, 5g saturated fat, 41% calories from fat, 45mg cholesterol, 39g protein, 62g carbohydrate, 3g fiber, 1188mg sodium, 167mg calcium and 720mg omega-3 fatty acids.

Learn more about Alaska Halibut