Alaska Halibut Tostada Bites With Pineapple Bacon Jam | Sysco Foodie

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
• Chipotle Salt
• Makes a scant 1/2 cup
• 1/4 cup kosher salt
• 2 teaspoons chipotle chile powder
• 1 tablespoon granulated garlic
• 2 teaspoons ground coriander
• Mix all ingredients. Store tightly covered. Remix before using as ingredients settle out on standing.
• Pineapple Bacon Jam
• Makes about 2 cups
• 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
• Pineapple Cha Cha Sangria
• Makes 4 - 6 servings
• 1 (750 ml) bottle white wine such as a Sauvignon blanc
• 1/4 cup ginger liqueur
• 1/4 cup brandy
• 2 tablespoons honey
• 1 cup diced fresh ripe pineapple