Baja Alaska Halibut Sandwich


Marinade: Season Alaska halibut fillets with kosher salt, black pepper, and 2 tsp. cumin; place in 9 x 13 pan. Whisk together oil, lime juice, and garlic; pour mixture over halibut; turn halibut to coat all sides. Cover and refrigerate 30 minutes before cooking.

Cumin tartar sauce: In small mixing bowl, blend mayonnaise, relish, mustard, 1 tsp. cumin, and pepper. Cover and refrigerate until served.

  1. Heat a ridged stove-top grill pan over medium-high heat.
  2. Remove halibut fillets from marinade; place on heated pan and cook, uncovered, 3 to 4 minutes until browned. To keep fish from sticking, occasionally shake pan. Turn fillets and cook until fish is opaque throughout, about 4 minutes.
  3. Grill (or toast) cut side of rolls until golden. Spread each roll with 2 Tbsp. tartar sauce. Layer with 2 Tbsp. roasted chilies, a halibut portion, 2 tomato slices, and 1/4 cup cilantro leaves. Add roll tops.

Find more recipes from the chef at Waterfall Resort.


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