HALIBUT SALAD SANDWICHES
Provided by Diane Sandoval
Yield Serves 4
Number Of Ingredients 9
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.
HALIBUT AND CHICKPEA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
- For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.
HALIBUT CEVICHE SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 3h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
- Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
- For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
- For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
- To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.
HALIBUT SALAD SANDWICH
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
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
HALIBUT SALAD
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
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
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