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David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
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Rolos Picantes De Alabote Do Alasca

Spicy Alaska Halibut wrap

Rolos Picantes De Alabote Do Alasca

Spicy Alaska Halibut wrap

Course Aperitif/Tapa
Alaska Product Alaska Halibut
Servings 24


  • 96 1/2 lbs. Alaska Halibut fillets diced 1/2"
  • 1/2 tsp. ground cumin
  • 3/4 cup canola oil
  • 1/2 cup red bell peppers diced 1/4"
  • 1/2 tbsp. garlic minced
  • 1/2 tsp. chipotle peppers chopped
  • 1/4 cups red onion diced 1/4"
  • 1/3 tsp. jalapeño pepper seeded, minced
  • 3/4 cup green onion sliced 1/4"
  • 1/2 cups tomatoes concasse 1/2"
  • 1/2 tbsp. cilantro chopped
  • 1/2 oz. fresh lime juice
  • 576 ea. 8" flour tortillas


  • Season the halibut pieces with the salt, pepper and cumin.
  • Heat a heavy large brazier pot with 1/2 the canola oil.
  • Divide the halibut into small batches and sear quickly in the hot oil. Cool the seared halibut before mixing.
  • In a separate sauté pan, heat the other half of the canola oil, until nearly smoking.
  • Sauté the bell peppers, red onion, garlic, chipotles, poblanos, jalapeños, green onion and tomatoes in the oil very quickly. Add the cilantro, salt, pepper and lime juice.
  • Remove from the stove and cool. When both are cooled, mix the vegetables with the halibut.
  • Heat each tortilla on the flat top until softened. (Do not crisp and only do a few at a time to prevent them becoming too brittle to handle).
  • Place 4 oz. of the halibut mixture down the middle of the tortilla and roll up into a tight cylinder.
  • Trim each end square and wrap each roll in platic wrap. Chill well.
  • Remove the plastic wrap and affix with two toothpicks to keep from opening in the fryer.
  • Fry
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