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Seattle, WA.


Blackened Santa Fe Halibut Wraps

Blackened Santa Fe Halibut Wraps

halibut wrap


  • 2 medium avocadoes,mashed
  • 2 T fresh lime juice
  • 2 T minced onions
  • 1 C diced tomatoes
  • 1/4 C green onions, diced fine
  • 1/4 C feta cheese
  • 1 T chipotle chili puree
  • 2 T mayonnaise
  • 1/2 C blackening season
  • 4 (5oz) fresh Alaskan halibut filets,blackened
  • 2 T olive oil
  • 2 T taco seasoning 1 T cumin
  • 4 sun dried flour tortillas
  • 6 C diced romaine or Iceburg lettuce


In a large bowl coat the halibut filets in the blackening season. In a large saute pan, add the olive oil, heat over medium high heat, and saute the halibut filets to medium in temperature. In a large bowl combine all ingredients, toss, and roll into the tortilla shell, cut in half at an angle, place frill pick through the center to hold together, turn upright and serve. Goes well with a spiced slaw, and black bean salsa.

Yield: 4 servings

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