Best Halibut Salad Sandwich Recipes

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MEDITERRANEAN HALIBUT SANDWICHES



Mediterranean Halibut Sandwiches image

Provided by Giada De Laurentiis

Time 50m

Yield 4 sandwiches

Number Of Ingredients 17

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

HALIBUT SALAD SANDWICHES



Halibut Salad Sandwiches image

Sky Natoni discovered that halibut - baked, chilled, and shredded - made a good medium for her favorite chicken salad ingredients. She serves the mixture as a sandwich filling on honey whole-wheat rolls.

Provided by Sky Natoni, Tacoma, Washington,

Yield Makes 4 sandwiches

Number Of Ingredients 9

1 pound boned, skinned halibut or other firm, white-fleshed fish (3/4 to 1 in. thick)
Salt and pepper
1/2 cup chopped canned pineapple in juice (reserve 2 tablespoons juice)
1/4 cup cup chopped cashews
1/4 cup unsweetened shredded dried coconut
1/4 cup minced green onions, white and pale green parts only
1/4 cup mayonnaise
4 honey whole-wheat sandwich rolls (3 oz. each) or 8 slices whole-wheat sandwich bread
2 cups salad mix, rinsed and crisped

Steps:

  • Rinse fish and pat dry. Sprinkle lightly all over with salt and pepper and place on a 12- by 15-inch baking sheet. Bake in a 350° regular or convection oven until opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes. With a wide spatula, transfer fish to a bowl. Chill until cold, at least 1 hour; if desired, cover when cold and chill up to 1 day.
  • Shred fish with fork. Add pineapple and 2 tablespoons juice, cashews, coconut, green onions, and mayonnaise; mix well.
  • Mound halibut salad equally on bottoms of 4 sandwich rolls. Top with salad mix and roll tops.
  • Nutritional analysis per sandwich.

Nutrition Facts : Calories 459, Carbohydrate 36, Cholesterol 44, Fat 22, Fiber 4.8, Protein 31, SaturatedFat 5.6, Sodium 442

GRILLED HALIBUT SANDWICHES WITH CHORIZO MAYO



Grilled Halibut Sandwiches with Chorizo Mayo image

The Chorizo Mayo sends this sandwich outta bounds. I even love it as a dip with my Spicy Seasoned Plaintain Chips! Also the halibut is delicious cooked on the grill or in a saute pan with a little oil.

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 25

1 cup canola oil
1 tablespoon annatto seeds
3 green onions, whites and light green parts sliced
2 to 3 cloves garlic
1 lime, zested and juiced
1/2 jalapeno, seeds and ribs still intact
1/2 cup fresh cilantro leaves
1 teaspoon ground cumin
Pinch red chile flakes
Salt and freshly ground black pepper
Six 6-ounce fillets halibut from the middle to tail part of fish (not too thick)
3 tablespoons unsalted butter
6 ciabatta rolls
1 cup Chorizo Mayo, recipe follows
3 whole dill pickles, finely sliced lengthwise
1/2 small red onion, finely sliced and rinsed under cold water
3 Roma tomatoes, thick sliced
3 cups finely sliced green cabbage
6 ounces fresh chorizo (about 1 link)
1 teaspoon canola oil
1 cup mayonnaise
1 medium clove garlic, minced
1 scallion, finely sliced
2 tablespoons chopped fresh cilantro
1 lemon, zested and juiced

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 SANDWICH



Grilled Halibut Sandwich image

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

1 lb halibut fillet
1/2 red bell pepper, Cut in half
2 slices red onions, cut 1/4 inch with toothpicks through the slice to keep them together
1/2 avocado, cut in 1/2
1/2 mango, cut in 1/2
1/2 loaf ciabatta, cut in half lengthwise
olive oil
1 lime, juice
salt and pepper
red pepper flakes
2 garlic cloves, minced
1 teaspoon italian seasoning

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

MEDITERRANEAN FISH SANDWICHES



Mediterranean Fish Sandwiches image

This is originally from Giada at Home and titled Mediterranean Halbut Sandwiches, but I added a bit to the filling, and an optional topping. If you add the prosciutto, omit the extra 1/8 tsp of salt. This just looked so good on her show. I think it would lend itself well to other fish, therefore I changed the title since halibut isn't available in many areas.

Provided by breezermom

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

vegetable oil cooking spray
1 (12 ounce) halibut fillets, skinned (or other firm white fish fillets of your choice)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cavanders all purpose Greek seasoning
extra-virgin olive oil, for drizzling
1 loaf ciabatta, ends trimmed, halved lengthwise
2 tablespoons extra-virgin olive oil
1 garlic clove, smashed, peeled, and halved
1/3 cup mayonnaise
1/4 cup sun-dried tomato, chopped
1/4 cup fresh basil leaf, chopped
2 tablespoons fresh parsley leaves, chopped
1 tablespoon capers, drained
1 green onion, thinly sliced
1 large lemon, zest of
1/2 teaspoon kosher salt
1/8 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 cups arugula
4 thin slices prosciutto (optional, if you use this, omit the additional 1/8 tsp salt)

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, pepper, and greek seasoning. 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.
  • While the bread is cooking, smash the garlic with the side of a large chef's knife, cut off the end, and peel. Rub the cooked surface of the bread with the cut side of the garlic.
  • For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, green onion, 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 247.3, Fat 14.9, SaturatedFat 2.2, Cholesterol 56.5, Sodium 839.1, Carbohydrate 8, Fiber 1, Sugar 2.9, Protein 20.6

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

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

HALIBUT AND CHICKPEA SALAD



Halibut and Chickpea Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 (6-ounce) halibut steak
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 head frisee, chopped
1 cup arugula, chopped
10 cherry tomatoes, halved
1 (15-ounce) can chickpeas (garbanzo beans)
1 fennel bulb, stalk removed, halved, and thinly sliced
1/4 cup extra-virgin olive oil
1 lemon, juiced
2 teaspoons honey
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
  • For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.

NASHVILLE HOT HALIBUT SANDWICH



Nashville Hot Halibut Sandwich image

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

5 cups (1.25 L) canola oil
⅓ cup (75 g) roughly chopped Scotch bonnet chiles
¼ cup (50 g) roughly chopped bird's eye chiles
⅓ cup (75 g) roughly chopped jalapeño chiles
1 pound (480 g) unsalted butter
⅓ cup (50 g) ground cayenne
⅓ cup (50 g) smoked paprika
1 cup (150 g) all-purpose flour
1 teaspoon kosher salt, plus more for seasoning the fish
6 eggs
2 cups (300 g) panko bread crumbs
1½ pounds (680 g) halibut fillets, cut into (4-ounce / 115 g) portions
6 potato rolls (preferably Martin's) or 12 slices slices white bread (preferably Japanese milk bread)
½ cup (120 ml) mayonnaise (preferably Duke's)
¾ cup (180 g) bread and butter pickles
6 slices American Kraft Singles
⅓ cup (120 g) sliced white onion

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.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE



Grilled Halibut Fish Sandwiches with Tartar Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 30

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 crab boil seasoning (recommended: Old Bay)
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
Tartar sauce:
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 flat 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 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

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