Halibut is a flaky white fish that comes from both coasts in the United States. On the west coast, Pacific Halibut is readily available and can be found at seafood, grocery and big box stores, like Costco. The flavors of halibut are mild and sweet and can be prepared in minutes, which makes it great for during the week. Usually, when people that say they don’t like fish, tend to change their minds when they taste halibut because of its delicate flavors and textures, especially when prepared right, and they often fall in love with it.
Fish is always nice either sautéed or broiled, and accompanied with rice or vegetables, but piled on a warm brioche or egg bun, it becomes a whole new experience. In this recipe, a quick mix of some pantry ingredients makes a tasty tarter sauce to spread inside the bun and on top of the halibut, and a soft pile of fresh spinach leaves adds a tender crunch. The combination of flavors are outstanding together and let’s face it, much heathier than your traditional fast-food fish sandwich.
These sandwiches are fantastic to serve on the weeknights for a casual dinner, or on the weekends for lunch with the family outside on the patio. They always make such a delicious dining experience without much work.
20 ounce halibut fillet, cut into 4 (about 1/2 inch thick)
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1 tablespoon flour, I use Wondra or gluten-free flour
1/4 cup grapeseed oil
4 brioche or hamburger buns
1 cup fresh baby spinach leaves
1/3 cup light mayonnaise
1/4 cup Greek yogurt
2 teaspoons sweet relish
1 teaspoon hot sauce
(Makes 4 Sandwiches)
1. Preheat oven to 350 degrees. In a small bowl, combine paprika, onion powder, salt and flour. Lightly dust fish and set aside.
2. Place buns in oven to warm for 6 minutes. In another small bowl, whisk together all tarter sauce ingredients.
3. In a sauté pan over medium heat, add 1/4 cup of grapeseed oil. After 1 minute, add half fish fillets and cook on first side for 3 minutes. Flip over and turn the heat to medium-low and cook another 4 minutes. Place fillets on plate and cover with foil. Repeat cooking with remaining fish.
4. Remove buns from oven and cut in half. Place on plates and spoon tarter sauce on each half. Place cooked fish on top and dollop with more sauce. Top with fresh spinach and other half bun. Serve immediately. Enjoy!