Robbo’s Rancho Halibut Burritos Leave a reply
It's pretty safe to say that you won't find many rice cakes on my dinner plate and friends who have ordered at restaurants with me often hear me ask,"How big is it?", or "How much food is there with this?" To keep this big frame moving at A.D.H.D. speed all day long I need to take in a lot of calories and these burritos definitely help keep the pumps primed. Outside of the sheer size of these burritos they can also be built in a fashion that's good for the heart. Eat a couple of these man-sized burritos and I guarantee a food coma-induced nap in your favorite chair in the living room. Just be sure to hide the remote control…we wouldn't want you waking up to Oprah or Dr. Phil!
Ingredients:
One pound skinless halibut
Refried beans
6 baby red potatoes
One cup grated chedder cheese
Flour burrito-size tortillas
Two eggs
¼ cup milk
Two packets favorite taco seasoning
One cup flour
Sliced iceberg lettuce
Three to four diced Roma tomatoes
Mango salsa
Ranch dressing
Olive Oil
Salt
Pepper
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.
Capt. Rob Endsley
www.princeofwalessportfishing.com