- 2 halibut fillet (4-6 oz. each)
- kosher salt
- ½ t ground cumin
- 2 T unsalted butter, melted
- 1 T fresh lime juice
- 2 handfuls corn chips, crushed
- ¾ cup premium-quality bottled salsa (not fresh)
- 3 T sour cream
- 2 T fresh cilantro leaves
Preheat oven to 400°.
Line a baking sheet with aluminum foil or Silpat pad and place halibut on it. Season both sides of fillets with kosher salt to taste and cumin. Combine the butter and lime juice and drizzle over the fillets. Top each fillet with a thick layer of corn chip crumbs. Cover fillets loosely with foil.
Bake until fish is opaque in center about 18 minutes, removing foil after about 10 minutes.
While fish is baking, whisk the salsa and sour cream together in a small saucepan over heat until just warmed, about 2-3 minutes.
Place fillets on individual plates, top with creamy salsa and garnish with cilantro.