MEDITERRANEAN HALIBUT SANDWICHES
Provided by Giada De Laurentiis
Time 50m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
- Season the halibut on both sides with the salt and pepper. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.
- For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic.
- For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, lemon zest, salt, and pepper.
- Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.
Nutrition Facts : Calories 559 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 53 milligrams, Sodium 1296 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 27 grams, Sugar 4 grams
HALIBUT VERACRUZ
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
- To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side.
- Place melted butter in a small dish and add juice of 1/2 lemon.
- Combine all ingredients for the tartar sauce in a small bowl.
- Lightly toast buns on grill pan after fish is removed.
- To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
- Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
- Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
- Prep Time: 10 minutes
- Cook Time: 20 minutes, overlapping, including pasta
- Ease of preparation: easy
GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with Old Bay, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side. Place melted butter in a small dish and add juice of 1/2 lemon. Combine all ingredients for the tartar sauce in a small bowl. Lightly toast buns on grill pan after fish is removed. To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
- Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again. Yield: 4 servings Preparation time: 10 minutes Cooking time: 20 minutes, overlapping, including pasta Ease of preparation: easy
GRILLED HALIBUT SANDWICH
Grilled olive oil coated bread loaded wilt grilled mango, onion, red bell peppers.I enjoyed this without any extra spreads but DH wanted mayo but he didn't want the mango or avocado. Which adds moisture and creaminess. As you see this is very versatile.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drizzle all ingredients with olive oil and lime juice.
- Sprinkle with garlic, salt, pepper and Italian seasoning to taste.
- Over direct grill all ingredients except for bread.
- Flip as they char just a couple minutes.
- Place bread on grill flipping when one side is toasted.
- Place bread on a platter when grilled to your likeness, layer ingredients as they cook to desired doneness on the bread. Be sure to remove the charred skin from the peppers and discard the skin. Remove toothpicks from onions and distribute along the sandwich.
- Drizzle olive oil or spread mayonnaise on bread if desired.
- Cut into 4 servings and enjoy!
Nutrition Facts : Calories 230, Fat 7.2, SaturatedFat 1, Cholesterol 46.5, Sodium 81.7, Carbohydrate 10.4, Fiber 3, Sugar 5.2, Protein 31.4
GRILLED HALIBUT SANDWICHES
One of Rachel Ray's recipes. I absolutely love it! I can eat two of these sandwiches...and then everyone just has to deal w/ my fishy breath! Serve with chips.
Provided by meedeeter
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat a nonstick skillet or well-seasoned cast iron grill pan over medium-high heat. Drizzle halibut with oil, season with Old Bay, salt and pepper, and grill on a hot pan, 4 or 5 minutes on each side.
- Place melted butter in a small dish and add juice of 1/2 lemon.
- Combine all ingredients for the tartar sauce in a small bowl: mayonnaise, sweet relish, chopped dill, onion, dill, chives, lemon, and pepper sauce. Stir to combine.
- Lightly toast buns on grill pan when you remove fish from heat.
- To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with chips to complete meal.
Nutrition Facts : Calories 707.6, Fat 35.7, SaturatedFat 8, Cholesterol 88.7, Sodium 1147.2, Carbohydrate 53.2, Fiber 3.8, Sugar 8.1, Protein 45.3
NASHVILLE HOT HALIBUT SANDWICH
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper and enjoy it under the shade of a maple tree with some unsweetened iced tea.
Provided by Matty Matheson
Categories Lunch Dinner Sandwich Deep-Fry Seafood Fish Halibut Chile Pepper Hot Pepper Jalapeño Paprika Pickles Cheese Mayonnaise Pescatarian Soy Free Tree Nut Free Peanut Free
Yield Serves 6
Number Of Ingredients 17
Steps:
- In a large pot over high heat, combine 1 cup (240 ml) of the canola oil and the Scotch bonnet, bird's eye, and jalapeño chiles and cook until a deep-fry thermometer reaches 350°F (175°C). Turn off the heat and let steep for 30 minutes. Working in 2 batches, pour into a blender and blend until smooth. Pass through a fine chinois or strainer into a medium pot. Heat again, then add the butter, cayenne, and paprika and stir with a whisk. Set aside and keep warm.
- In a large Dutch oven, heat the remaining 4 cups (800 ml) canola oil over medium-low heat to 320°F (160°C).
- Mix the flour and salt in a medium bowl, whisk the eggs in another medium bowl, and put the panko in a third medium bowl. Dust a piece of fish in the flour, then dip in the eggs, then coat in the panko. Place on a wire rack set over a baking sheet. Repeat with the remaining halibut.
- Once the oil has come up to temperature, use a spider to carefully lower 2 pieces of the breaded halibut into the oil. Cook until golden and the internal temperature is 275°F (135°C), 4 to 6 minutes. Scoop out the fish and rest on a baking sheet with a rack set on it. Repeat with the remaining halibut and spoon the hot chile oil over it until the fish is covered and glossy.
- Build your sandwiches: Lay out the bottom bread, mayo, then pickles, the halibut, followed by the cheese and onion slices. Slather mayo on the top bread and squish the sando down.
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