Home of the world's oldest active fishing fleet
Eat on the Wild Side

Eat on the Wild Side


Halibut Salad Sandwiches


  • 1 8-ounce halibut steak or fillet (3/4 inch thick)
  • 1/4 cup regular or reduced-calorie mayonnaise
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated lime peel
  • 4 kaiser rolls, cut in half
  • 4 lettuce leaves


  1. Preheat broiler.
  2. Season halibut with salt and pepper. Broil until just cooked though, about 3 minutes per side.
  3. Transfer to plate; cool 10 minutes. Break halibut into small pieces.
  4. Combine mayonnaise and next 5 ingredients in medium bowl and stir to blend: Mix in halibut.
  5. Season salad to taste with salt and pepper. (Can be made 6 hours ahead, cover and refrigerate.) 
  6. Arrange bottoms of rolls on plates. Mound salad over, dividing evenly.
  7. Top with lettuce, then with tops of rolls. Press sandwiches lightly to compact.
James Johnson