Halibut Salad Sandwiches 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

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

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

HALIBUT SALAD SANDWICHES



Halibut Salad Sandwiches image

Provided by Diane Sandoval

Yield Serves 4

Number Of Ingredients 9

1 8-ounce halibut steak or fillet (3/4 inch thick)
1/4 cup regular or reduced-calorie mayonnaise
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 teaspoon grated lime peel
4 kaiser rolls, cut in half
4 lettuce leaves

Steps:

  • Preheat broiler. Season halibut with salt and pepper. Broil until just cooked through, about 3 minutes per side. Transfer to plate; cool 10 minutes. Break halibut into small pieces.
  • Combine mayonnaise and next 5 ingredients in medium bowl and stir to blend. Mix in halibut. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
  • Arrange bottoms of rolls on plates. Mound salad over, dividing evenly. Top with lettuce, then with tops of rolls. Press sandwiches lightly to compact.

HAMBURGER SALAD SANDWICHES



Hamburger Salad Sandwiches image

"My mother used to fix these hearty sandwiches for family birthdays," says Joyce Boriack of Georgetown, Texas.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 medium tomato, chopped
1/2 cup mayonnaise
1/3 cup chopped dill pickles
2 tablespoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon pepper
6 hamburger buns, split
Lettuce leaves

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Cool. Add the next six ingredients. Spoon about 1/2 cup onto each bun; top with lettuce.

Nutrition Facts : Calories 425 calories, Fat 26g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 734mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

LIGHT AND CRISPY FRIED HALIBUT



Light and Crispy Fried Halibut image

Deep-fried halibut coated with panko bread crumbs makes the best fish and chips we've ever made or had.

Provided by Dick Panzica

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 4

Number Of Ingredients 7

oil for frying
2 eggs, beaten
¼ cup milk
1 tablespoon all-purpose flour
½ (8 ounce) package panko bread crumbs
½ cup seasoned bread crumbs
1 pound halibut, cut into 2-inch squares

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
  • Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
  • Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

Nutrition Facts : Calories 1087.5 calories, Carbohydrate 34 g, Cholesterol 130.7 mg, Fat 95.2 g, Fiber 0.8 g, Protein 32.8 g, SaturatedFat 13 g, Sodium 516 mg, Sugar 1.8 g

LEFTOVER HALIBUT SANDWICH RECIPE - (4/5)



Leftover Halibut Sandwich Recipe - (4/5) image

Provided by JimMac

Number Of Ingredients 7

6 oz. cooked halibut - flaked by hand then lightly shredded with a fork
1 tbsp celery - finely chopped into little cubes
1 tsp green onion - finely chopped
1 large or 2 medium dill pickles, finely chopped
2 tbsp mayonnaise
salt and fresh ground pepper to taste
.

Steps:

  • Combine all the ingredients in a mixing bowl and mix them well. Be sure to salt and pepper the spread to suit your taste. For those of you that are squeamish about mayonnaise I recommend blending one tablespoon into the mix at a time. Some folks add a tsp of cider vinegar and a dash or two of garlic powder as well. If you do not have green onions, you can use 1 tsp of any other onion variety or a shallot - just make sure they are finely diced. Serve on crackers or as a sandwich spread. Stays good in the refrigerator for up to 3 days.

HALIBUT SALADE NICOISE



Halibut Salade Nicoise image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 12

1 pound baby creamer potatoes, scrubbed and halved
8 ounces haricots verts, trimmed
2 tablespoons fresh lemon juice (from 1 lemon; reserve halves)
1 teaspoon Dijon mustard
2 tablespoons finely chopped shallot
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
4 halibut fillets (5 ounces each), skin removed
1 head Bibb lettuce, leaves separated
1/2 English cucumber, halved lengthwise and sliced 1/2 inch thick
1/2 cup small black olives, preferably Nicoise

Steps:

  • In a medium pot, cover potatoes with water; bring to a boil. Cook until tender, about 8 minutes. Remove potatoes. In batches, cook haricots in pot until just tender, about 3 minutes. Transfer to an ice-water bath; drain. Whisk lemon juice, mustard, and shallot in a bowl; whisk in oil, then parsley. Season with salt and pepper.
  • Bring 2 inches water to a simmer in a shallow saucepan. Season fish with salt; add to water with lemon halves. Cover; turn off heat. Let stand until fish is firm, 8 to 10 minutes. Remove fish; flake into large pieces. Arrange fish, vegetables, and olives on a platter. Season with salt and pepper, drizzle with dressing, 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.

HALIBUT SALAD



Halibut Salad image

A thrifty way to use up leftover cooked fish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Halibut

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 cups halibut (cooked, cold)
1 cucumber, peeled and cubed
1 tablespoon onion, chopped
1 teaspoon salt
1/8 cup oil-and-vinegar dressing (French Dressing (Not Catalina Style) or your own recipe)
1/4 teaspoon ground pepper
salad greens
1/4 cup mayonnaise, more as desired (use a good quality, such as Hellmann's)
capers, for garnish
1 pimento pepper, cut into fancy shapes

Steps:

  • The halibut should have been poached in salted water.
  • Flake into rather large pieces.
  • Moisten with salad dressing and chill thoroughly.
  • Mix the halibut, cucumber, onion, salt and pepper with sufficient mayonnaise to hold the ingredients together.
  • Serve on salad greens and garnish with capers and pimiento pieces.

Nutrition Facts : Calories 72.5, Fat 6, SaturatedFat 1, Cholesterol 2.5, Sodium 459.9, Carbohydrate 5.1, Fiber 0.5, Sugar 2, Protein 0.6

PAN-FRIED HALIBUT WITH SPICED CHICKPEA AND HERB SALAD



Pan-Fried Halibut With Spiced Chickpea and Herb Salad image

Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder is optional; it can be purchased ground, or you can start with a whole dried Persian lime, roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder. This recipe doesn't really need anything alongside, but some good bread could easily bulk it up. Turn it into a great vegetarian salad by eliminating the fish and adding some extra chickpeas.

Provided by Yotam Ottolenghi

Categories     dinner, seafood, main course

Time 50m

Yield 4 servings

Number Of Ingredients 17

1/3 cup/60 milliliters olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground Persian lime powder (optional)
2 garlic cloves, crushed
3/4 teaspoon kosher salt
2 lemons (finely grate the zest to get 2 teaspoons, juice to get 2 tablespoons and cut the remaining into wedges)
4 skinless boneless halibut fillets, patted dry (about 1 pound/410 grams total)
1 can chickpeas (15.5 ounces/400 grams), drained and patted dry
1/3 cup plus 1 tablespoon/80 grams plain yogurt
1/4 packed cup/10 grams cilantro (coriander) leaves
2 packed tablespoons parsley leaves
4 spring onions, finely sliced
1 small bunch large-leaf spinach, firm stems removed, leaves finely sliced
1 or 2 mild green chiles, such as Anaheim, to taste, finely sliced and seeds removed if you like
Salt
2 tablespoons vegetable oil

Steps:

  • Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.
  • Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.
  • Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
  • Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
  • Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 23 grams, Carbohydrate 36 grams, Fat 31 grams, Fiber 10 grams, Protein 88 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams

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From insanelygoodrecipes.com


10 BEST CRAB SALAD SANDWICH RECIPES | YUMMLY
2022-05-31 Radish Salad With Brown Butter and Lump Crab WhitneyKatherine20945. garlic chives, olive oil, olive oil, fresh lemon juice, Dijon mustard and 6 more.
From yummly.com


HALIBUT SALAD SANDWICHES - SUNSET MAGAZINE
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.
From sunset.com


10 BEST SMOKED HALIBUT RECIPES | YUMMLY
2022-06-02 Grilled Halibut Steaks with Peperonata IngridStevens. halibut steaks, white balsamic vinegar, sugar, garlic, green pepper and 17 more. speck, carrots, extra-virgin olive oil, bay leaves, beer, vegetable broth and 4 more.
From yummly.com


FRIED HALIBUT SANDWICH | PAULA DEEN
Rinse fish and pat dry; set aside. In a shallow dish, stir together the flour, salt and pepper to taste. Dip each fillet in the flour mixture to coat. In a skillet, heat oil over medium-high heat. Cook the fish in the hot oil for 2 to 3 minutes per side or until golden. In a small bowl, whisk together the mayonnaise, mustard and dill.
From pauladeen.com


CHICKPEA SALAD SANDWICH RECIPE | REAL SIMPLE
Step 1. Coarsely mash chickpeas in a large bowl with a fork. Stir in celery, parsley, mayonnaise, shallot, lemon juice, Dijon, salt, and several grinds black pepper. Advertisement. Step 2. Spread 1 side of toasted bread slices with desired amount of mayonnaise and Dijon. Place 1 lettuce leaf on each of 2 bread slices.
From realsimple.com


RECIPE: GRILLED HALIBUT SALAD | WHOLE FOODS MARKET
For the salad, whisk together oil, lime juice, honey, mustard, salt, and cayenne in a small bowl to make a dressing. Set aside. Toss together red bell pepper, radicchio, and romaine in a large serving bowl and set aside. For the halibut, prepare a grill for medium-heat cooking. Brush both sides of each steak with oil and sprinkle with seafood ...
From wholefoodsmarket.com


FRIED FISH SANDWICH RECIPE | FRIED HALIBUT SANDWICH — THE MOM …
2018-06-20 In a shallow wide bowl mix the flour with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. In another shallow wide bowl beat the egg with the milk and the hot sauce. Place the panko bread crumbs in a third shallow wide bowl. Heat enough oil to come up ¼-inch high in a large skillet over medium high heat.
From themom100.com


GRILLED HALIBUT SALAD SANDWICHES RECIPE - LOS ANGELES TIMES
2002-05-22 1. Use a fork to flake the halibut into bite-size pieces and place in a large mixing bowl. Add the diced bell pepper, green onions, parsley and …
From latimes.com


HALIBUT WITH MIXED SALAD AND SEEDS | OPTIMISING NUTRITION
The halibut provides protein, omega 3, selenium, potassium, phosphorus, copper and choline. The hemp seeds provide omega 3, zinc, manganese, copper and B1. The lettuce provides iron, vitamin K, vitamin C, vitamin A and folate.
From optimisingnutrition.com


LEMONY DILL HALIBUT SALAD: A SCANDINAVIAN REFRESH - MELISSA TRAINER
2017-07-11 For garnish: citrus zest, thinly sliced red onion, extra dill. Put the metal blade in the food processor, add the celery chunks and process the celery with three or four pulses to chop it. Put the halibut in the food processor, drizzle the lemon juice directly over the cooked halibut. Pulse once or twice to mix and incorporate the lemon juice.
From melissatrainer.com


GRILLED HALIBUT SALAD NICOISE RECIPE | EATINGWELL
Step 1. To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended.
From eatingwell.com


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