Halibut Salad Sandwiches

Halibut Salad Sandwiches Recipe
James Carrier
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.

Yield:

Makes 4 sandwiches

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Nutritional analysis per sandwich.

Note:

Sky Natoni, Tacoma, Washington,

March 2002
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