Grilled Halibut Sandwiches Recipes

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

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 FISH SANDWICHES WITH CILANTRO CHUTNEY

Steps:

• Make the chutney: Combine 1 1/2 cups cilantro, the coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup coconut oil, 1/2 teaspoon salt and 2 tablespoons water in a food processor. Pulse until smooth, scraping down the bowl as necessary. Pulse in 1 to 2 more tablespoons water if the chutney is too thick.
• Preheat a grill to medium high. In a small bowl, combine the remaining 1 tablespoon coconut oil and 1 teaspoon curry powder, and 1/2 teaspoon salt. Rub all over the halibut fillets. Lightly oil the grill with coconut oil. Grill the halibut until well-marked and the fish flakes easily with a fork, 3 to 4 minutes per side. Remove to a plate. Grill the rolls until charred in spots, 30 seconds to 1 minute per side.
• Mix the carrots and remaining 1 tablespoon lime juice and 1/4 cup cilantro in a medium bowl. Season with 1/4 teaspoon salt.
• Spread the cilantro chutney on the cut sides of the rolls. (If the chutney is dry, mix in 1 to 2 more teaspoons coconut oil.) Fill the rolls with the carrot mixture and halibut. Serve with sweet potato chips.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

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

MEDITERRANEAN HALIBUT SANDWICHES

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.

GRILLED HALIBUT SANDWICHES WITH CHORIZO MAYO

Steps:

• To a small saute pan, add 1/2 cup of the canola oil and the annatto seeds. Turn the heat to medium and allow the annatto seeds to color the oil, stirring often, 2 to 3 minutes. Strain and reserve the oil.
• To a food processor, add the green onions, garlic, lime juice and zest, jalapeno, cilantro, cumin, chile flakes and some salt and pepper. Turn the food processor on and stream in the annatto-colored oil plus the remaining 1/2 cup canola oil. Process until thoroughly combined.
• Put the halibut fillets into a resealable bag and pour in the marinade. Place in the refrigerator and marinate for 20 minutes before grilling.
• Preheat the grill to medium-high heat. Remove the halibut from the marinade and place on the hot grill, 5 to 8 minutes per side.
• Butter the insides of the ciabatta rolls and place them buttered-side down on the grill, then flip. Grill the rolls until both sides are lightly toasted and crispy around the edges. Smear the inside bottoms and tops of bread with the Chorizo Mayo. On the bottom slice of bread, put a layer of pickles and red onions. Place the halibut on the onions, then top with some tomato, cabbage and the top bun. Repeat for the remaining sandwiches.
• Kosher salt and freshly ground black pepper
• Remove the chorizo from the casing. 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. 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.
• In a mixing bowl, combine the chorizo and oil from the pan with the mayo, garlic and scallions. Season with the cilantro, lemon zest and juice and some salt and pepper. Place in the fridge until ready to use.

GRILLED HALIBUT

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

GRILLED HALIBUT SANDWICH

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!

GRILLED HALIBUT SANDWICHES

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.