- 3 pounds of halibut
- “The Green” BK salsa (for marinade)
- ¼ pound of Brioche Bread
- ½ cup of macadamia nuts
- 1 tbsp of minced garlic (or garlic powder)
- 3 eggs
- ¼ cup of water
- 10 corn or flour tortillas
- 1 cup crème fraiche
- 1 cup “The tropical” BK Salsa
- One red onion, thinly sliced
- 2 cups cabbage

1) Marinate the halibut in “The Green” BK Salsa for at least one hour.

For the Macadamia Nut Crust:

2) Preheat the oven to 350 degrees. Place the macadamia nuts on a baking sheet and toast until golden. Allow to cool completely. In a food processor, puree brioche. Add the cooled macadamia nuts. Add minced garlic (or garlic powder), Pulse until a crumbly mixture is formed. Pour crust mixture into a shallow dish and set aside until needed.

3) Remove fish from marinade, give it some air for a few minutes. Dip 3 ounce pieces in to egg wash (beated egg and water), then into the crusting till well-covered. Sauté in oil in a non-stick pan till golden brown. Place tortillas on a low flame for about 40 seconds and remove. Place halibut on the tortillas, layer with “The tropical” BK Salsa, crème Fraiche, thinly sliced red onion, and shredded cabbage.

THE KITCHEN

When we started blending sauce from the kitchen of our Brooklyn loft in April of 2008, we knew we were onto something good. Buying produce from our predominantly Spanish speaking neighborhood veg stands, we learned firsthand the ins and outs of New York Salsa making… Brooklyn Style.

Now we’re up and running like real American dreamers and the kitchen is our way of saying GET INTO IT! Check out recipes from our collective and from some of the top chefs and restaurants around. Creativity is key, like a 70’s key party for chips. Or other things.

How do you cook with BK SALSA?

Send your recipe, along with a photo to be added to our site, to submissions@bksalsa.com.