Friday, January 27, 2012

Mediterranean Halibut Sandwiches

The Halibut was not in season so my fish guy suggested using Brazillian Sea Bass. I really liked these.  Now that we are eating lunch home every day, I'm trying to come up with a different soup or sandwich every week to make our meals interesting.  This was a really good choice. Giada De Laurentiis - FoodNetwork

Printable Version:

Ingredients for Fish:
Vegetable oil cooking spray
1 (12 oz center-cut halibut fillets, skinned (for the two of us- .56 oz piece of fish was plenty)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil, for drizzling
Ingredients for Bread:
1 loaf ciabatta bread, ends trimmed, halved lengthwise (I bought a loaf of ciabatta bread that was already sliced. Didn't have to use that much bread)
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and halved
Ingredients for Filling:
 1/3 cup mayonnaise
1/4 cup chopped sun-dried tomatoes (she used the ones in olive oil, but I did not)
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 argula (I didn't have that so mine was just the fish spread)

Method for the fish:
Season the halibut on both sides with salt and pepper. Place on the baking sheet and drizzle with olive oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10-15 minutes. Set aside to cool completely, about 20 minutes. Mine took closer to 20 minutes to cook because the bass was really thick.
Method for the bread:
Preheat 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, 1-2 minutes, and rub the cooked surface with the cut side of the garlic. If you use the ciabatta bread that is pre-cut. Just use a little olive oil on both sides of the bread and grill 1 min. on each side.
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 argula. Add the top half of the bread and cut into 4 equal-sized sandwiches. If you use the pre-cut bread, just use two of the slices per sandwich.  I had some spinach leaves that I really planned to use, but when I started putting the sandwiches together, I totally forgot.  It was delicious as Bodie Max would say.

No comments: