Mediterranean Halibut Sandwiches Recipes

MEDITERRANEAN BAKED HALIBUT

Mediterranean Baked Halibut image

Gluten free, whole 30, and delicious, this baked fish is perfect for an easy weeknight meal. Fresh sun-dried tomatoes work best here, but a clean olive oil packed version is ok too.

Provided by Alicia

Time 20m

Number Of Ingredients 8

Ingredients

1 lb fresh halibut
2-3 tbsp sundried tomatoes, chopped
2-3 tbsp mayonnaise
2 garlic cloves, minced
1/4 tsp dried oregano
Optional: dash of red pepper flakes
1 tbsp fresh basil, chopped
olive oil, kosher salt, and fresh pepper to taste

Steps:

Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, and red pepper flakes (if using).
Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt. Spread the mayonnaise/tomato mixture over the top of the fish.
Bake at 425 for 15-17 minutes. My fish was about 1 1/2" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!

Nutrition Facts : Carbohydrate 4 g, Protein 43 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 117 mg, Sodium 256 mg, Fiber 1 g, Sugar 2 g, Calories 320 kcal, UnsaturatedFat 10 g, ServingSize 1 serving

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Grilled Halibut Fish Sandwiches with Tartar Sauce image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 29

Ingredients

1 1/4 to 1 1/2 pounds fresh halibut, cut into 4 servings, 4 to 6 ounces each, 1-inch thick
Vegetable or olive oil, for drizzling
2 teaspoons Old Bay seasoning, found near seafood counter in most markets
Salt and freshly ground black pepper
2 tablespoons butter, melted
1/2 lemon, juiced
1 cup mayonnaise or reduced fat mayonnaise
2 tablespoons sweet pickle relish
1 dill or half-sour pickle, finely chopped
2 tablespoons finely chopped onion
2 tablespoons fresh chopped dill
10 blades fresh chives, chopped or 2 thin scallions thinly sliced
1/2 lemon, juiced
Few drops cayenne pepper sauce
4 crusty rolls, split
1 large ripe tomato, sliced
4 leaves green leaf or Boston lettuce
Asparagus Salad, recipe follows
1 bag gourmet chips, preferred brand Terra chips in Yukon Gold Onion and Garlic flavor
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped fla- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

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

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