Grilled halibut salad sandwiches
At the market the other day, I was drawn to glistening, pearly white filets of Alaskan halibut filling two rows of the fish case. I bought a little more than 2 pounds of fish, plenty for dinner and leftovers.
Halibut on the grill is quick and easy. For big flavor, make a Mediterranean paste to smear on top of the fish before grilling. Combine 2 tablespoons of olive oil, 1 tablespoon of minced parsley, the zest of 1 lemon and some ground pepper. Grill some veggies along with the halibut. Include a few red bell peppers, and you’ll have everything you need to make this salad the next day.
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 celery. Toss to combine.
In a small bowl, mix together the mayonnaise, lemon juice, tapenade and pepper flakes. Add salt and pepper to taste. Gently toss the salad with the dressing.
Split the sandwich rolls in half and toast them. Place a lettuce leaf on the bottom half of each roll. Divide and mound the halibut salad on top. Cover with the top half of the roll, arrange on dinner plates and serve immediately.
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