Robbo’s Rancho Halibut Burrito’s
of Wales Sportfishing
One pound skinless halibut
6 baby red potatoes
One cup grated chedder cheese
Flour burrito-size tortillas
¼ cup milk
Two packets favorite taco seasoning
One cup flour
Sliced iceberg lettuce
Three to four diced Roma tomatoes
Slice baby red potatoes into fourths and fry in olive oil until
crunchy, seasoning to taste with salt and pepper. Begin heating
refried beans on medium heat in small pot.
Whip two eggs in small bowl and add ¼ cup milk for egg wash.
Combine two packets of favorite taco seasoning with one cup flour in
one gallon Zip Loc bag and shake thoroughly to mix. Cut halibut in
one inch thick strips and place in egg wash. Remove halibut from
egg wash and place into Zip Loc bag, being careful to seal the bag,
and shake to thoroughly coat the halibut. Fry halibut in olive oil
in a non stick pan until golden brown on each side.
Spread refried beans onto flour tortilla and add cheese, halibut
strips, potatoes, iceberg lettuce, and tomatoes. Add ranch dressing
and desired amount of mango salsa and roll into burrito, folding
over the ends. There is typically enough for four to five burritos.
Use nonfat refried beans and ranch dressing for an extra healthy
version of these delicious burritos. Another trick to make for more
crunchy halibut is to dust the strips first in the flour/seasoning
combo, dip in egg wash, and then dust the halibut a second time in
the flour mixture.