Those who love the bold Mediterranean flavors of puttanesca sauce and grilled fish will love this hearty open-faced sandwich featuring grilled bread topped with peppery arugula, halibut, and a garlicky tomato salsa strewn with bits of olives and capers.
4 (6-ounce) halibut fillets, rinsed and patted dry
Extra-virgin olive oil
Freshly ground black pepper
8 slices Italian bread
2 garlic cloves, halved
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 cups loosely packed arugula leaves, cleaned and dried
Heat grill to medium-high. Lightly brush fish with olive oil, and season to taste with kosher salt and black pepper. Grill fish over direct heat until firm and opaque throughout, about 4 to 6 minutes per side. Fish should flake easily but remain moist. Brush bread lightly with olive oil, and grill until slightly toasted. Rub the cut side of garlic cloves over the bread.
Combine mayonnaise and mustard. Spread mayonnaise mixture on 4 slices of bread. Top with arugula, fish fillets, Grilled Puttanesca Salsa, and remaining bread slices. Serve immediately.
We thoroughly enjoyed this recipe with the Puttanesca Salsa. My only complaint is the salt content. It's very high, between the kalamata olives, capers and anchovie paste. I would definitely not add any additional salt to the salsa. Otherwise very tasty! We used Hawaiian Opah and I also used half the olive oil in the salsa.
So good! My salsa came out a little soupy but it was great. I didn't make this as a sandwich. So I eliminated the bread with the spread. Still a fantastic and healthy dish but also very filling. I will definitely make this again.
This recipe was excellent. I made it exactly as it is given only substituting a different white fish that worked out perfectly. I will absolutely make this recipe again and serve it to guest for a nice mediterranean style dinner.
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