Leftover Halibut Sandwich Recipe 45 Recipes

MEDITERRANEAN HALIBUT SANDWICHES

Mediterranean Halibut Sandwiches image

Provided by Giada De Laurentiis

Time 50m

Yield 4 sandwiches

Number Of Ingredients 17

Ingredients

Vegetable oil cooking spray
1 (12-ounce) or 2 (6-ounce) center-cut halibut fillets, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 loaf ciabatta bread, ends trimmed, halved lengthwise
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and halved
1/3 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon capers, drained
Zest of 1 large lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups arugula

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

LEFTOVER HALIBUT SANDWICH RECIPE - (4/5)

Leftover Halibut Sandwich Recipe - (4/5) image

Provided by JimMac

Number Of Ingredients 7

Ingredients

6 oz. cooked halibut - flaked by hand then lightly shredded with a fork
1 tbsp celery - finely chopped into little cubes
1 tsp green onion - finely chopped
1 large or 2 medium dill pickles, finely chopped
2 tbsp mayonnaise
salt and fresh ground pepper to taste
.

Steps:

Combine all the ingredients in a mixing bowl and mix them well. Be sure to salt and pepper the spread to suit your taste. For those of you that are squeamish about mayonnaise I recommend blending one tablespoon into the mix at a time. Some folks add a tsp of cider vinegar and a dash or two of garlic powder as well. If you do not have green onions, you can use 1 tsp of any other onion variety or a shallot - just make sure they are finely diced. Serve on crackers or as a sandwich spread. Stays good in the refrigerator for up to 3 days.

HALIBUT SALAD SANDWICHES

Halibut Salad Sandwiches image

Provided by Diane Sandoval

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 8-ounce halibut steak or fillet (3/4 inch thick)
1/4 cup regular or reduced-calorie mayonnaise
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 teaspoon grated lime peel
4 kaiser rolls, cut in half
4 lettuce leaves

Steps:

Preheat broiler. Season halibut with salt and pepper. Broil until just cooked through, about 3 minutes per side. Transfer to plate; cool 10 minutes. Break halibut into small pieces.
Combine mayonnaise and next 5 ingredients in medium bowl and stir to blend. Mix in halibut. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
Arrange bottoms of rolls on plates. Mound salad over, dividing evenly. Top with lettuce, then with tops of rolls. Press sandwiches lightly to compact.

HALIBUT SALAD SANDWICH

Halibut Salad Sandwich image

I had leftover halibut and was in a hurry made my husband lunch in the morning, and people were raving from his work, how wonderful it was. So I thought I would post this.

Provided by tammara

Categories Lunch/Snacks

Time 10m

Yield 2 sandwiches

Number Of Ingredients 6

Ingredients

2 cups halibut, cooked
2 tablespoons mayonnaise, heaping
1 stalk celery
1 teaspoon dried onion flakes
1 1/2 tablespoons teriyaki sauce
1/4 teaspoon dried chipotle powder

Steps:

Mix together all ingredients, let blend in fridge for a couple of hours. Serve in a wrap, fresh bread or bed of lettuce.

Nutrition Facts : Calories 74.5, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 641.4, Carbohydrate 6.9, Fiber 0.5, Sugar 3.3, Protein 1.2

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