Fish 'n' Chips 'n' Salsa

Name: Fish 'n' Chips 'n' Salsa | Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 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 Tablespoons cilantro, chopped; 1 Cup Guacamole; 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)

25 minutes 4 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! Nutrition Facts* Rounded values: Per Serving: 1370 calories; 93g fat; 103g carbohydrates; 38g protein; 105mg cholesterol; 2620mg sodium *This information is calculated. Data is based on laboratory analysis, information from ingredient suppliers and USDA Standard Reference values. This information is believed to be accurate, but no warranty is implied.’

Ingredients

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 Tablespoons cilantro, chopped
1 Cup Guacamole

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)

Directions

ROASTED POBLANO SALSA: 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 the poblano to a bowl and cover it 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 the remaining ingredients for the salsa. Pulse until coarsely pureed and set aside.
CHIPOTLE TARTAR SAUCE: Stir ingredients together in a medium bowl and set aside.
FISH 'N CHIPS: 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.