Prep 15 mins
Cook 20 mins
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.
- 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)
- 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.
This recipe is going into my "best of the best" file. The fish sandwich is absolutely delicious. I love the sauce ingredients and flavor. It is a gourmet treat! I used tilapia and it worked really well. The toasted bread, rubbed with garlic, is soooooooooo good. My only recommendation is to omit all salt (on fish and in sauce). I think there is enough salt taste from the capers, Greek seasoning and sun-dried tomatoes. This recipe was a huge hit and I will be making it again and again. Thanks! Made for Photo Tag.
Delish! I kept the fish whole too and used teh filling as a spread, topping with lettuce and forgot the prosciutto - served with chips and ice cream cones. Wonderful and easy dinner!
Really nice sandwich. I used cod. I also kept the fish whole and browned in the skillet. Combined the mayo and other ingredients which was so delicious as a spread. Layered the prosciutto, spread, , lettuce, fish between great crispy bread. I strongly suggest using the prosciutto as it made this sandwich over the top.