-
1
To a small saute pan, add 1/2 cup of the canola oil and the annatto seeds.
-
2
Turn the heat to medium and allow the annatto seeds to color the oil, stirring often, 2 to 3 minutes.
-
3
Strain and reserve the oil.
-
4
To a food processor, add the green onions, garlic, lime juice and zest, jalapeno, cilantro, cumin, chile flakes and some salt and pepper.
-
5
Turn the food processor on and stream in the annatto-colored oil plus the remaining 1/2 cup canola oil.
-
6
Process until thoroughly combined.
-
7
Put the halibut fillets into a resealable bag and pour in the marinade.
-
8
Place in the refrigerator and marinate for 20 minutes before grilling.
-
9
Preheat the grill to medium-high heat.
-
10
Remove the halibut from the marinade and place on the hot grill, 5 to 8 minutes per side.
-
11
Butter the insides of the ciabatta rolls and place them buttered-side down on the grill, then flip.
-
12
Grill the rolls until both sides are lightly toasted and crispy around the edges.
-
13
Smear the inside bottoms and tops of bread with the Chorizo Mayo.
-
14
On the bottom slice of bread, put a layer of pickles and red onions.
-
15
Place the halibut on the onions, then top with some tomato, cabbage and the top bun.
-
16
Repeat for the remaining sandwiches.
-
17
Remove the chorizo from the casing.
-
18
Heat the canola oil in a nonstick pan over medium heat and add the chorizo, breaking it up into small pieces with a wooden spoon as it cooks.
-
19
When the sausage has browned, and the fat had rendered and the oil in pan is red, about 7 minutes, then remove from the heat and cool.
-
20
In a mixing bowl, combine the chorizo and oil from the pan with the mayo, garlic and scallions.
-
21
Season with the cilantro, lemon zest and juice and some salt and pepper.
-
22
Place in the fridge until ready to use.
