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.