Tortilla Chip Crusted Halibut with Creamy Salsa

From The Bride and Groom First and Forever Cookbook. I’m not sure if this cookbook is still in print, but every recipe from it has been a favorite. I used it a lot when we were first married and it was really the cookbook that started my love for cooking. This fish dish is so good. I knew our local market would get fresh fish in on Thursdays so I would pick it up on a Thursday or Friday and we would to eat it on our screened in porch in the summer time.

*This is GLUTEN FREE*

Ingredients

• 2 halibut filets (8 ounces each)
• kosher salt to taste
• ½ teaspoon ground cumin
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh lime juice
• 2 generous handfuls tortilla chips
• ¾ cup medium salsa, favorite store bought or homemade
• 3 tablespoons sour cream
• 2 tablespoons fresh cilantro leaves

Directions

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. 

Place halibut on prepared baking sheet. Season both sides of the filets with kosher salt to taste and the cumin.

Combine the butter and lime juice in a small bowl and drizzle over the filets. 

Put the chips in a sealable plastic bag and crush (you should have about ¼ cup or a little more). Top each filet with a layer of the crumbs.

Cover loosely to prevent excess browning. Bake until fish is opaque in center, about 20 minutes, removing foil after about 10 minutes. 

Whisk together the salsa and sour cream in a small saucepan over medium heat. Heat just until warmed through, 2 to 3 minutes.

Place the filets on individual plates, top with the creamy salsa and garnish with the cilantro leaves.