Pan-Roasted Halibut Tostaditos

Name: Pan-Roasted Halibut Tostaditos
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: FRIED FLOUR TORTILLA DISCS; 3-4 each flour tortillas, large; 8 ounces vegetable oil; Sea salt or kosher salt, as needed; FRESNO CHILE, SQUASH SLAW AND VINAIGRETTE; 2 each Fresno chiles, red, julienned; ½ cup green squash, julienned; ½ cup yellow squash, julienned; ¼ cup orange bell pepper, julienned; ¼ cup California walnuts, ground; ½ teaspoon black sesame seeds, toasted; ½ teaspoon white sesame seeds, toasted; Kosher salt, as needed; Black pepper, freshly ground, as needed; 2 ounces rice vinegar, seasoned; 1 teaspoon walnut oil; 1 teaspoon honey; 1 each squeeze of fresh lime; PAN-ROASTED HALIBUT; 12-16 ounces halibut, cleaned, skinned; Kosher salt, as needed; Black pepper, freshly ground, as needed; Olive oil, as needed; WALNUT SATAY SAUCE; 1 each peanut or canola oil, splash of; ½ each shallot, finely chopped; 2 each garlic cloves, roasted, diced; ½ tablespoon green curry paste; 5 ounces coconut milk; 4 ounces walnut butter (*see note)

Total Time

1 Hr, 10 Mins

Serves

Meal

Dinner

Ingredients

FRIED FLOUR TORTILLA DISCS

3-4 each flour tortillas, large
8 ounces vegetable oil
Sea salt or kosher salt, as needed

FRESNO CHILE, SQUASH SLAW AND VINAIGRETTE

2 each Fresno chiles, red, julienned
½ cup green squash, julienned
½ cup yellow squash, julienned
¼ cup orange bell pepper, julienned
¼ cup California walnuts, ground
½ teaspoon black sesame seeds, toasted
½ teaspoon white sesame seeds, toasted
Kosher salt, as needed
Black pepper, freshly ground, as needed
2 ounces rice vinegar, seasoned
1 teaspoon walnut oil
1 teaspoon honey
1 each squeeze of fresh lime

PAN-ROASTED HALIBUT

12-16 ounces halibut, cleaned, skinned
Kosher salt, as needed
Black pepper, freshly ground, as needed
Olive oil, as needed

WALNUT SATAY SAUCE

1 each peanut or canola oil, splash of
½ each shallot, finely chopped
2 each garlic cloves, roasted, diced
½ tablespoon green curry paste
5 ounces coconut milk
4 ounces walnut butter (*see note)
½ tablespoon fish sauce
¼ cup chili sauce, sweet
¼ cup brown sugar
½ each lime, juice of
6 ounces vegetable stock

PREPARATION

FRIED FLOUR TORTILLA DISCS

Place tortillas on a clean surface and use a 3 1/2-inch ring cutter to cut as many single discs as you can from each tortilla.
Pour oil into a deep-bottomed skillet and heat to 370° F over medium-high heat. Carefully drop 3 to 4 tortilla discs in at a time and quickly fry both sides, 2 to 3 minutes, then remove cooked shells and quickly sprinkle with salt and place on paper towel. Reserve until needed.

FRESNO CHILE, SQUASH SLAW AND VINAIGRETTE

In a medium bowl, place chiles, squash, bell pepper, walnuts, sesame seeds and a sprinkle of salt and pepper.
In a smaller bowl, whisk together rice vinegar, walnut oil, honey, lime and a sprinkle of salt and pepper.
Pour over the squash mixture and toss to combine. Reserve until needed.

PAN-ROASTED HALIBUT

Season each piece of fish on both sides with salt and pepper.
Heat a skillet or cast iron pan over medium to high heat, then add some olive oil. Place seasoned pieces of fish in pan and quickly cook both sides.
Remove from heat and reserve warm until needed.

WALNUT SATAY SAUCE

In a saucepan, heat up oil, shallot, garlic and curry paste over medium heat until it becomes fragrant.
Add remaining ingredients and whisk together, then blend with an immersion blender. Reserve until needed.

*Note: To make walnut butter, run walnuts through food processor until they turn creamy and add a pinch of kosher salt if needed or a drop of water.

ASSEMBLY

Lay out fried flour tortilla discs on a baking sheet.
Place some slaw and a piece of halibut on each tortilla, then drizzle with warm walnut satay sauce and serve.

NUTRITION

Calories: 420 cal
Total Fat: 27 g
Polyunsaturated Fat: 13.4 g
Cholesterol: 15 mg
Sodium: 820 mg
Carbohydrates: 30 g
Dietary Fiber: 2 g
Protein: 17 g