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Fish’n Chips ‘n Salsa

PREP TIME30 minutes

YIELD4 servings

In this Mexican twist on fish ‘n chips, crispy battered Alaska Cod is topped with a spicy roasted poblano salsa, a chipotle tartar sauce with cilantro and pickle relish, and a healthy dose of guacamole. And don’t forget the (tortilla) chips!

Serves 4


  Roasted Poblano Salsa
1 1/4 Inch Yellow Onion (cut into thin strips)
1 Each Poblano Peppers
1 Cup Canned Whole Tomatoes (Drained)
1 Tablespoon Cilantro, chopped
1/2 teaspoon Jalapeno Peppers (Chopped)
1/2 teaspoon Sugar
 Taste Kosher Salt
 Taste Ground Black Pepper
 Pinch Oregano (Dried)
 Pinch Ground Cumin
  Chipolte Tartar Sauce
1/2 Cup Mayonnaise
1 Tablespoon Sweet Pickle Relish
1 Tablespoon Shallot, minced
1 Tablespoon Cilantro, chopped
1 teaspoon Dijon Mustard
1/2 teaspoon Canned chipotle chilies (minced)
1 lb Trident Seafoods® Beer Battered Cod 2.5 lb
1 lb Corn Chips
8 oz Monterey Jack Cheese (shredded)
2 Tablespoon Scallions, chopped
2 Tablespoon Cilantro, chopped
1 Cup Guacamole


Preheat the oven to broil and place the onion and poblano on a small sheet pan. Broil until onion and poblano are charred, turning each occasionally. Transfer poblano to a bowl and cover with a plate. Let cool, then with a small paring knife, scrape off the skin and remove the seeds and stem. Chop the onion coarsely and transfer to a blender along with remaining ingredients for the salsa. Pulse until coarsely pureed and set aside.

Stir ingredients together in a medium bowl and set aside.

Prepare the fish according to package directions and keep warm. On a sheet pan, scatter the chips in a single layer and top with the cheese. Broil until melted, about 2 minutes.

TO SERVE: divide the chips between 4 serving plates and top with the battered Cod. Sprinkle with the scallions and cilantro and serve with the salsa, tartar sauce and guacamole.