Grilled Halibut Fish Sandwiches With Tartar Sauce Food

GRILLED FISH SAMMIES WITH GARLIC TARTAR SAUCE AND BAKED WAFFLE FRIES WITH SPICY BLOODY KETCHUP AND A SLAW SALAD

Steps:

• Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once.
• Heat skillet or grill or grill pan over medium-high heat.
• Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgin olive oil.
• Toast rolls on grill or heat broiler and set them in the middle of the oven to brown, then reserve.
• Combine mayonnaise with grated garlic, capers, olives, parsley.
• Combine ketchup with Worcestershire, hot sauce, horseradish and lots of black pepper.
• Cook fish 3 to 4 minutes on each side until firm, opaque and cooked through. Squeeze lemon over cooked fish.
• Remove fries from oven and season with celery salt and pepper.
• Place fish on rolls with lettuce, red onion and tartar sauce. Serve fries alongside with bloody ketchup.
• In a large bowl, combine the fennel, fennel tops and red cabbage. In a separate small bowl, combine the honey, cider vinegar, grill seasoning, poppy seeds, and sesame seeds. Slowly whisk in the olive oil. Pour the dressing over the salad and toss together.

GRILLED HALIBUT SANDWICHES WITH CHORIZO MAYO

Steps:

• To a small saute pan, add 1/2 cup of the canola oil and the annatto seeds. Turn the heat to medium and allow the annatto seeds to color the oil, stirring often, 2 to 3 minutes. Strain and reserve the oil.
• To a food processor, add the green onions, garlic, lime juice and zest, jalapeno, cilantro, cumin, chile flakes and some salt and pepper. Turn the food processor on and stream in the annatto-colored oil plus the remaining 1/2 cup canola oil. Process until thoroughly combined.
• Put the halibut fillets into a resealable bag and pour in the marinade. Place in the refrigerator and marinate for 20 minutes before grilling.
• Preheat the grill to medium-high heat. Remove the halibut from the marinade and place on the hot grill, 5 to 8 minutes per side.
• Butter the insides of the ciabatta rolls and place them buttered-side down on the grill, then flip. Grill the rolls until both sides are lightly toasted and crispy around the edges. Smear the inside bottoms and tops of bread with the Chorizo Mayo. On the bottom slice of bread, put a layer of pickles and red onions. Place the halibut on the onions, then top with some tomato, cabbage and the top bun. Repeat for the remaining sandwiches.
• Kosher salt and freshly ground black pepper
• Remove the chorizo from the casing. Heat the canola oil in a nonstick pan over medium heat and add the chorizo, breaking it up into small pieces with a wooden spoon as it cooks. When the sausage has browned, and the fat had rendered and the oil in pan is red, about 7 minutes, then remove from the heat and cool.
• In a mixing bowl, combine the chorizo and oil from the pan with the mayo, garlic and scallions. Season with the cilantro, lemon zest and juice and some salt and pepper. Place in the fridge until ready to use.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Steps:

• Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side.
• Place melted butter in a small dish and add juice of 1/2 lemon.
• Combine all ingredients for the tartar sauce in a small bowl.
• Lightly toast buns on grill pan after fish is removed.
• To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
• Prep Time: 10 minutes
• Cook Time: 20 minutes, overlapping, including pasta
• Ease of preparation: easy

GRILLED HALIBUT SANDWICHES

Steps:

• Preheat a nonstick skillet or well-seasoned cast iron grill pan over medium-high heat. Drizzle halibut with oil, season with Old Bay, salt and pepper, and grill on a hot pan, 4 or 5 minutes on each side.
• Place melted butter in a small dish and add juice of 1/2 lemon.
• Combine all ingredients for the tartar sauce in a small bowl: mayonnaise, sweet relish, chopped dill, onion, dill, chives, lemon, and pepper sauce. Stir to combine.
• Lightly toast buns on grill pan when you remove fish from heat.
• To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with chips to complete meal.

GRILLED FISH WITH HOMEMADE TARTAR SAUCE

Steps:

• Wash fish and pat dry. Mix oil with 1 tablespoon of lemon juice in a small cup. Place fish in a glass dish and baste with oil mixture; cover and refrigerate.
• Meanwhile, to make tartar sauce, combine onions, pickles, capers, parsley, dill, sugar, remaining tablespoon of lemon juice, salt and pepper in a small bowl; stir in mayonnaise, cover and set aside.
• To grill fish, coat grill rack with cooking spray (make sure grill is off; do not spray onto heated grill). Preheat grill to medium-high. Grill fish for 4 minutes; flip and cook until fish turns opaque all the way through, basting with any remaining oil mixture, about 4 minutes more. (Cook longer for fish more than 1-inch thick.) Serve with tartar sauce. Yields about 4 to 5 ounces of fish and 2 1/2 tablespoons of sauce per serving.To broil fish, place broiler rack 2-inches away from heat source. Heat broiler and broiler pan to medium-high heat. Place fish on heated pan and cook for 4 minutes; turn and cook for 4 minutes more. Serve with tartar sauce. Yields about 4 to 5 ounces of fish and 2 1/2 tablespoons of sauce per serving.

GRILLED FISH WITH HOMEMADE TARTAR SAUCE

Steps:

• Wash fish and pat dry. Mix oil with 1 tablespoon of lemon juice in a small cup. Place fish in a glass dish and baste with oil mixture; cover and refrigerate.
• Meanwhile, to make tartar sauce, combine onions, pickles, capers, parsley, dill, sugar, remaining tablespoon of lemon juice, salt and pepper in a small bowl; stir in mayonnaise, cover and set aside.
• To grill fish, coat grill rack with cooking spray (make sure grill is off; do not spray onto heated grill). Preheat grill to medium-high. Grill fish for 4 minutes; flip and cook until fish turns opaque all the way through, basting with any remaining oil mixture, about 4 minutes more. To broil fish, place broiler rack 2-inches away from heat source. Heat broiler and broiler pan to medium-high heat. Place fish on heated pan and cook for 4 minutes; turn and cook for 4 minutes more.Immediately serve fish with tartar sauce. Yields about 4 to 5 ounces fish and 2 1/2 tablespoons sauce per serving.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Steps:

• Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with Old Bay, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side. Place melted butter in a small dish and add juice of 1/2 lemon. Combine all ingredients for the tartar sauce in a small bowl. Lightly toast buns on grill pan after fish is removed. To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again. Yield: 4 servings Preparation time: 10 minutes Cooking time: 20 minutes, overlapping, including pasta Ease of preparation: easy