Mediterranean Halibut Sandwiches
Since I’ve been pregnant I’ve been spending a lot more time in bed on Saturday mornings. I enjoy my daily allowance of coffee and watch all the Food Network recipe shows. I saw this sandwich on “Giada at Home” and I had to have it.
(I know this isn’t a Thanksgiving recipe, but when I have a craving for something … it’s happening.)
This sandwich was really simple and Nick and I had it for lunch while watching football last Sunday. We also had left overs for dinner the next day.
While eating lunch he said to me “Baby, all your other food is always good, but this, I really mean it when I say this is good.” The truth comes out!
Step 1: Season 1 (12-ounce) or 2 (6-ounce) center-cut halibut fillets, that are skinned with salt and pepper and olive oil. Bake the fish at 450 for 10-15 minutes or until the fish is cooked through and the flesh flakes easily with a fork. Let the fish cool completely. (I used whatever frozen white fish we had in the freezer and it worked)
Step 2: Pour some olive oil on a halved (length wise) loaf of Italian bread. (Giada makes her’s on ciabatta bread but Italian was all I could find at the store and it worked well) Toast your bread in the oven on broil watching it carefully so it doesn’t burn and when it’s just golden brown remove it and gently rub one garlic clove over the top of both halves.
Step 3: In a large mixing bowl add 1/2 cup mayo, a handful of flat parsley, 3 tablespoons of chopped sun dried tomatoes (I like the kind that have been soaked in olive oil), 3 tablespoons of capers, and the zest of a large lemon. When the fish is totally cooled flake it with a fork (so it looks like canned tuna) and add it to your bowl and mix.
Step 4: Add your fish mixture to your bread.
Step 5: Top with arugula or a spring mix. Cut in quarters and serve.
Enjoy! Happy Thanksgiving. Look for a baby update and some holiday photos soon!
Mediterranean Halibut Sandwiches (Giada’s recipe here)
1 (12-ounce) or 2 (6-ounce) center-cut halibut fillets, skinned
Salt and pepper
Extra-virgin olive oil, for drizzling
1 loaf ciabatta bread or Italian bread
1 clove garlic, peeled and halved
1/2 cup mayonnaise
3 tablespoons chopped sun-dried tomatoes
I handful fresh parsley leaves, chopped
3 tablespoon capers, drained
Zest of 1 large lemon
2 cups arugula or spring mix