GRILLED HALIBUT SANDWICHES WITH CHORIZO MAYO
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
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
This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.
Provided by braniffb13
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
- Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g
GRILLED HALIBUT II
Halibut fillets marinated in lime juice and herbs are simple and delicious, and perfect for any occasion. Pineapple and mango salsas - or any of your personal favorites - make for a perfect finish fresh off the grill.
Provided by Karen David
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
- Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
- Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 0.6 g, Cholesterol 62.5 mg, Fat 7.7 g, Fiber 0.1 g, Protein 36 g, SaturatedFat 0.6 g, Sodium 94 mg, Sugar 0.1 g
GRILLED HALIBUT SANDWICH
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
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
GRILLED HALIBUT SANDWICHES
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.
Provided by meedeeter
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 707.6, Fat 35.7, SaturatedFat 8, Cholesterol 88.7, Sodium 1147.2, Carbohydrate 53.2, Fiber 3.8, Sugar 8.1, Protein 45.3
GRILLED HALIBUT WITH MUSTARD DILL SAUCE
Moist fish steaks are draped with thick and creamy sauce in this flavorful recipe. The topping makes a nice alternative to traditional tartar sauce and is just as good on swordfish. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve sauce with halibut.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 447mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
NASHVILLE HOT HALIBUT SANDWICH
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
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.
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