Halibut Salad Sandwiches

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 459
  • Calories from fat: 43%
  • Protein: 31g
  • Fat: 22g
  • Saturated fat: 5.6g
  • Carbohydrate: 36g
  • Fiber: 4.8g
  • Sodium: 442mg
  • Cholesterol: 44mg


  • 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


  1. 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. 2. Shred fish with fork. Add pineapple and 2 tablespoons juice, cashews, coconut, green onions, and mayonnaise; mix well.
  3. 3. Mound halibut salad equally on bottoms of 4 sandwich rolls. Top with salad mix and roll tops.
  4. Nutritional analysis per sandwich.
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