Recipe provided by Anchorage Firehouse #1
Feeds 15 hungry firefighters
Ingredients
5 pounds Halibut filets preferably with skin on, cut into 1 1/2 to 2 inch strips
1 can frozen Pineapple concentrate
1 bottle Mexican beer (optional)
1/2 cup Soy sauce
1 White onion peeled, halved and sliced thinly
4 Garlic cloves coarsely minced
2 tsp Mexican oregano
2 tbs. Chili Powder
1 handful Cilantro (from bunch below) rinsed well, coarsely chopped
1 pint Sour cream
2 Limes
1 tsp. Sugar
1 red or green Cabbage quartered, core removed and very thinly sliced into ribbons
1 bunch Cilantro rinsed well, stems removed and leaves coarsely chopped
2 Avocados, diced
Salsa or hot sauce (mango goes well with this)
2 dozen or more flour Tortillas
Directions
Start preheating grill to med. temp. Place halibut aside, then in a large bowl mix next eight ingredients well. Add halibut and marinate at least 20 minutes, but not longer than 1 hour. While halibut is marinating, place sour cream in a small bowl and squeeze in lime juice and sugar. Stir to combine, set aside. To grill halibut, wipe grill with an oil saturated paper towel before placing skin side down on grill. Close lid and grill for 7-10 minutes until flesh in middle just becomes opaque. Remove with spatula to platter. if skin sticks, leave it.
Assembly
Heat tortillas in heated cast iron skillet over high heat on both sides until puffy and just starting to get golden spots, remove tortillas to either a clean towel folded in half or make foil packet to keep them warm. Take warm tortillas and place pieces of grilled halibut, cabbage, cilantro, avocados and drizzle the sour cream mixture over all. Enjoy!
Southwest Corn Salad
Ingredients
10 ears of Corn, husked (or 2 cups frozen corn cooked according to package directions)
3 cans low-salt Black beans, rinsed
2 red peppers
2 Anaheim or Poblano chile peppers
4 tbs. seasoned rice vinegar
1 tbs. ground Cumin (toast in dry pan over med heat for more flavor)
Salt and Pepper to taste
Directions
Grill corn over med-high, turning every few minutes until starting to lightly brown, remove from grill. When cooled enough to handle, cut kernels off the cob and place in a large bowl. Turn grill to high and grill red and chile peppers until skin is blackened all over, remove peppers and place in plastic bag, twisting bag shut. Allow peppers to steam for at least 10 minutes until slightly cooled. Rub the peppers through the bag to remove charred skin. Remove from bag, and discard seeds, ribs and stems. Dice peppers into 1/4-inch pieces. Add peppers to the bowl with corn then add remaining ingredients, tossing lightly. Add salt and pepper to taste. It can be served immediately, but if covered and refrigerated for at least one hour the flavors will have melded better. Chopped cilantro is a great addition to this dish.
Firehouse Halibut Tacos 
As seen in