Seared Halibut Sandwich with Roasted Red Pepper and Arugula
- Active Time 20m
- Total Time 35m
Makes 1 sandwich
The American love of substantial sandwiches meets traditional Italian flavors in this panino. It is the type of lunch fare found at many of the new and stylish American pizzerias.
- 1/2 red bell pepper
- 1/4 pound halibut fillet
- 1 tablespoon olive oil
- Salt and freshly ground pepper
- 2 tablespoons mayonnaise
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon Dijon mustard
- Focaccia with red onion
- 1/2 cup loosely packed arugula leaves
- 2 thin slices red (Spanish) onion
- Juice of 1/2 lemon
Companion recipe: Focaccia with Red Onion
Preheat a broiler (or a grill), or preheat an oven to 450 degrees F. Remove the seeds and ribs from the pepper half and place, cut side down, on a baking sheet. Place in the broiler, on the grill, or in the oven and broil, grill or bake until the skin is charred and blistered. Alternatively, using tongs or a fork, hold the pepper half over a gas flame until charred and blistered. Immediately place the pepper half in a bowl and cover tightly with plastic wrap. Let steam until cool, about 15 minutes. Using your fingers, peel off the charred skin. Cut lengthwise into narrow strips. Set aside.
Preheat a gas grill or a ridged stovetop griddle on high, or place a heavy sauté pan (preferably cast iron) over medium-high heat until very hot. Brush the halibut fillet with the olive oil and season to taste with salt and pepper. Add the fish to the hot grill, griddle or sauté pan and cook, turning once, until nicely browned on both sides and opaque at the center, about 3 minutes on each side depending upon thickness.
While the fish is cooking, in a small bowl, whisk together the mayonnaise, thyme and mustard until blended.
Slice the focaccia in half horizontally. Cut the halibut into slices 1/2 inch thick. Spread the mustard mayonnaise on the cut sides of the focaccia. Distribute the arugula evenly over the bottom of the focaccia. Top evenly with the sliced halibut and then with the pepper strips and onion slices. Sprinkle with the lemon juice and salt and pepper to taste. Place the other half of the focaccia on top, cut side down, and press down firmly with the palm of your hand. Cut the panino in half or in quarters for easier eating and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
676 calories; 45g total fat; 55mg cholesterol; 638mg sodium; 40g carbohydrates; 4g fiber; 31g protein
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