Mediterranean Halibut Sandwich

One of my favorite home-made sandwiches so far! I made it on a weekend for lunch and it was so delish and really easy to make. It is basically an up-scale tuna salad sandwich! This recipe calls for halibut, but my local grocery store didn’t have halibut so I used Sole. I bet lump crab, or lobster would be another great substitute. It will pack great for my future summer picnics!

Mediterranean Halibut Sandwich

mediterranean halibut sandwich


Cooking spray
1 (12-ounce) or 2 (6-ounce) center-cut halibut fillets, skinned (I used Sole)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 loaf ciabatta bread, ends trimmed, halved lengthwise
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and halved (I used garlic infused olive oil instead of rubbing the garlic on after)
1/3 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon capers, drained
Zest of 1 large lemon
Juice of 1/2 of lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups arugula


For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with oil or cooking spray. Set aside.

Season the halibut on both sides with the salt and pepper. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.

For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread with a spoon. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic if you didn’t use garlic infused olive oil.

For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, lemon zest, lemon juice, salt, and pepper.

Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.

Recipe Source:


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