Halibut salad sandwiches
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Halibut steak or fillet; (3/4 inch thick) | |
| ; (8-ounce) | ||
| ¼ | cup | Regular or reduced-calorie mayonnaise |
| ¼ | cup | Finely chopped red onion |
| ¼ | 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 | |
Directions
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.
Serves 4.
Bon Appetit June 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.