Ingredients

3/4 lb. halibut

1-2 tsp. blackening seasoning

2 Tbl. vegetable oil

1/3 cup mango

1/4 cup pineapple

1 kiwi

2 Tbl. red pepper

2 tsp. parsley

Juice of 1 lime

1/2 cup salsa

1/4 cup mayonnaise

1 cup red cabbage

1 cup green cabbage

4 flour tortillas

Directions

Heat a skillet or barbeque grill. Chef Moore recommends using the grill because the blackening seasoning will smoke during cooking.

Pour oil on a plate. Mix in blackening seasoning. Cut halibut into 1" x 6" strips and coat with oil. Sear in skillet or on a grill until spices are caramelized golden and the fish is cooked. It will flake easily when done.

To make the mango pineapple salsa, dice mango, pineapple, kiwi, red pepper and parsley. Mix together in a bowl with the juice from 1/4 lime.

Drain juice from the salsa. Mix with the mayonnaise. Add the juice from 1/2 lime.

Shred both the red and green cabbage and mix together. Warm the tortillas on the stove.

Spread 2-3 Tbl. of the salsa-mayonnaise mixture on each tortilla. Top with 1/2 cup of the cabbage mix, then add the cooked halibut. Finish with 2 Tbl. of the mango pineapple salsa. Serves 4.

Recipe from Brian Moore, Chinook's at Salmon Bay