Categories: Fish, Grill, Hot Sandwich, Main Dish, Rachael Ray
Ingredients
- 1 1/4 lbs fresh halibut fillets, cut into 4 servings
- 1 tablespoon olive oil
- 2 teaspoons Old Bay Seasoning (found near seafood counter in most markets)
- salt
- pepper
- 2 tablespoons butter, melted
- 1 lemon (use half of the juice for butter and other half for tartar sauce)
- tartar sauce
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 dill pickles, finely chopped
- 2 tablespoons onions, finely chopped
- 2 tablespoons fresh dill, chopped
- 10 sprigs fresh chives, chopped
- 3 drops cayenne pepper sauce
- lemon juice
- 1 large ripe tomato, sliced
- 4 leaves green leaf lettuce
- 4 crusty rolls, split
Directions
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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.
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Place melted butter in a small dish and add juice of 1/2 lemon.
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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.
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Lightly toast buns on grill pan when you remove fish from heat.
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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.