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Halibut Salad Sandwiches

James Carrier
Yield Makes 4 sandwiches
Sky Natoni discovered that halibut - baked, chilled, and shredded - made a good medium for her favorite chicken salad ingredients. She serves the mixture as a sandwich filling on honey whole-wheat rolls.


  • 1 pound boned, skinned halibut or other firm, white-fleshed fish (3/4 to 1 in. thick)
  • Salt and pepper
  • 1/2 cup chopped canned pineapple in juice (reserve 2 tablespoons juice)
  • 1/4 cup cup chopped cashews
  • 1/4 cup unsweetened shredded dried coconut
  • 1/4 cup minced green onions, white and pale green parts only
  • 1/4 cup mayonnaise
  • 4 honey whole-wheat sandwich rolls (3 oz. each) or 8 slices whole-wheat sandwich bread
  • 2 cups salad mix, rinsed and crisped

Nutrition Information

  • calories 459
  • caloriesfromfat 43 %
  • protein 31 g
  • fat 22 g
  • satfat 5.6 g
  • carbohydrate 36 g
  • fiber 4.8 g
  • sodium 442 mg
  • cholesterol 44 mg

How to Make It

  1. Rinse fish and pat dry. Sprinkle lightly all over with salt and pepper and place on a 12- by 15-inch baking sheet. Bake in a 350° regular or convection oven until opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes. With a wide spatula, transfer fish to a bowl. Chill until cold, at least 1 hour; if desired, cover when cold and chill up to 1 day.

  2. Shred fish with fork. Add pineapple and 2 tablespoons juice, cashews, coconut, green onions, and mayonnaise; mix well.

  3. Mound halibut salad equally on bottoms of 4 sandwich rolls. Top with salad mix and roll tops.

  4. Nutritional analysis per sandwich.