Alaska Halibut Tostada Bites with Pineapple Bacon Jam | Alaska Seafood Marketing Institute

Ingredients

• 6 thin, slant-cut pieces Alaska Halibut, about 3/4- to 1-ounce each
• 1 1/2 teaspoons Chipotle Salt (recipe follows)
• Vegetable oil for cooking
• 6 (2 3/4-inch-diameter) corn tortilla rounds, fried crispy and lightly seasoned
• 3 tablespoons mashed, seasoned, cooked black beans, warmed
• 1/2 cup very thinly shaved green and red cabbage
• 3 tablespoons Pineapple Bacon Jam, warmed (recipe follows)
• Garnish: cilantro sprigs, crumbled cotija cheese, and lime squeezes
• 1/2 small red onion, cut into chunks
• 1/2 fresh ripe pineapple, cored, peel cut off, cut into chunks
• 1 tablespoon hot sauce
• 2 tablespoons white wine vinegar
• 1/2 cup (3 oz wt) 1/4-inch-diced raw bacon
• Chipotle Salt
• 1/4 cup kosher salt
• 2 teaspoons chipotle chile powder
• 1 tablespoon granulated garlic
• 2 teaspoons ground coriander