Prep 15 mins
Cook 20 mins
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.
- 566.99 g fresh halibut fillets, cut into 4 servings
- 14.79 ml olive oil
- 9.85 ml Old Bay Seasoning (found near seafood counter in most markets)
- 29.58 ml butter, melted
- 1 lemon (use half of the juice for butter and other half for tartar sauce)
- 236.59 ml mayonnaise
- 29.58 ml sweet pickle relish
- 1 dill pickle, finely chopped
- 29.58 ml onions, finely chopped
- 29.58 ml fresh dill, chopped
- 10 sprig fresh chives, chopped
- 0.19 ml cayenne pepper sauce
- lemon juice
- 1 large ripe tomatoes, sliced
- 4 leaf green leaf lettuce
- 4 crusty rolls, split
- 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.
I was just going to post this recipe! This is a fabulous way to enjoy halibut. Delicious!! I only use 1 t. of the Old Bay seasoning, since I think that flavor can be too strong. I highly recommend you try this recipe. It's soooooo yummy!!