Mediterranean Halibut Sandwiches Recipes

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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.

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 - MEDITERRANEAN STYLE



Halibut - Mediterranean Style image

Dried Italian seasonings are readily available, from most supermarkets, already premixed. This high protein recipe is wonderful with fresh arugula or spinach salad and rice or sauteed new potatoes. For more servings, increase the recipe, accordingly. This recipe goes well with other white fish, such as haddock, cod, scrod, catfish, etc. A bottle of Chianti to aid digestion would not go amiss.

Provided by TOOLBELT DIVA

Categories     Halibut

Time 17m

Yield 2 serving(s)

Number Of Ingredients 8

2 halibut steaks or 2 halibut fillets (6-8 oz/180-250 g)
1 pinch salt
1 pinch fresh ground black pepper
1 tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon dried Italian seasoning
2 large plum tomatoes, coarsely chopped
2 teaspoons capers, rinsed and drained

Steps:

  • Sprinkle both sides of fish with salt and pepper.
  • Heat oil in a large, non-stick frying pan and set over medium-high heat.
  • Add fish and cook until lightly golden, from 2 to 3 minutes per side.
  • Remove to a plate.
  • (If using fillets, remove skin, if you wish.) Cover with foil to keep warm.
  • Add wine to pan, then stir in Italian seasoning.
  • Boil, stirring occasionally over medium-high heat, until wine is reduced by half, from 1 to 2 minutes.
  • Stir in tomatoes and capers.
  • Return fish and any accumulated juices to pan.
  • Cover and reduce heat to medium-low.
  • Continue to cook, turning fish halfway through, until firm to the touch and a knife tip inserted into thickest part of fish comes out warm- from 7 to 10 minutes.
  • Place fish on dinner plates and spoon sauce overtop.

Nutrition Facts : Calories 491.1, Fat 12.3, SaturatedFat 2.1, Cholesterol 199.9, Sodium 445.3, Carbohydrate 4.1, Fiber 0.8, Sugar 2.2, Protein 76.4

MEDITERRANEAN BAKED HALIBUT



Mediterranean Baked Halibut image

Give baked halibut steaks Mediterranean-style appeal with plum tomatoes, capers & zesty dressing. Mediterranean Baked Halibut is a great way to enjoy fish.

Provided by My Food and Family

Categories     Fish

Time 35m

Yield Makes 4 servings.

Number Of Ingredients 6

2 plum tomatoes, cut into 1/4-inch-thick slices
4 halibut steaks (1 lb.)
1 onion, sliced
1/3 cup KRAFT Lite Zesty Italian Dressing
2 Tbsp. capers
2-2/3 cups hot cooked brown rice

Steps:

  • Preheat oven to 350°F. Arrange half of the tomato slices on bottom of 9-inch square baking dish; top with fish, onions and remaining tomatoes. Drizzle with dressing; sprinkle with capers.
  • Bake 20 to 25 min. or until fish flakes easily with fork.
  • Spoon rice onto serving platter. Top with the fish, vegetables and cooking juices.

Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

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  • Spray a small baking dish with cooking spray; add halibut and season with a pinch each salt and pepper; rub with 1 teaspoon oil. Bake 10-15 minutes, until cooked through and the flesh flakes easily with a fork. Cool.
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