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Halibut Tostadas with Pineapple Bacon Jam

Mexican

Halibut Tostadas with Pineapple Bacon Jam

Author

Hook Point Fisheries

Servings

6

Prep Time

20 minutes

Cook Time

25 minutes

These Alaska halibut tostada bites pack a lot of flavor into a small bite. Tender halibut, crisp tostadas, and sweet-savory pineapple bacon jam make them a great appetizer for parties, game days, or anytime you want something a little unexpected.

Ingredients

  • 6 thin, slant-cut pieces Halibut, about 3/4- to 1-ounce each
  • 1 1/2 teaspoons Chipotle Salt, (recipe follows)
  • Vegetable oil, for cooking
  • 6 3 inch tostadas
  • 3 tablespoons mashed, seasoned, cooked black beans, warmed
  • 1/2 cup very thinly shaved green and red cabbage
  • 3 tablespoons Pineapple Bacon Jam, warmed (recipe follows)
  • Garnish: cilantro sprigs, crumbled cotija cheese, and lime squeezes

Pineapple Bacon Jam

  • 1/2 small red onion, cut into chunks
  • 1/2 fresh ripe pineapple, cored, peel cut off, cut into chunks
  • 1 tablespoon hot sauce
  • 2 tablespoons white wine vinegar
  • 1/2 cup (3 oz wt) 1/4-inch-diced raw bacon

Chipotle Salt

  • 1/4 cup kosher salt
  • 2 teaspoons chipotle chile powder
  • 1 tablespoon granulated garlic
  • 2 teaspoons ground coriander

Directions

    Make Bacon Jam

    1. Pulse onion and pineapple in a food processor until chopped into 1/4-inch pieces. Transfer to a bowl and mix in hot sauce and vinegar. Heat a large non-stick sauté pan over medium-high to high heat. Cook bacon until crispy and then remove with a slotted spoon to a bowl. Add pineapple mixture to the hot bacon fat, and cook for about 10 to 15 minutes, stirring often, until liquid is reduced and jam has begun to thicken. Continue to cook, stirring, until pan is slightly dry and mixture begins to caramelize. Increase heat to high if necessary to increase caramelization. Remove from heat and stir in reserved bacon. Cool. Hold refrigerated for service.

    Make Chipotle Salt

    1. Mix all ingredients. Store tightly covered. Remix before using as ingredients settle out on standing.

    Prepare Halibut

    1. Pat fish dry and season on each side with chipotle salt. Heat a non-stick pan over medium-high heat with a little vegetable oil. Sear the fish for about 1 1/2 minutes on each side or until just cooked through.

    Assemble

    1. Divide black beans between tortillas. Top each with a little cabbage mixture and then top with fish. Dollop each tostada with pineapple bacon jam. Garnish with cilantro and a sprinkling of cotija cheese. Squeeze a little fresh lime juice over the top if desired.