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.
Sunset MARCH 2002
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.
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