Mediterranean Halibut Sandwich
Marla Hingley
The Mediterranean blended mayonnaise is what really makes this sandwich fantastic. Filled with sun-dried tomatoes, capers, lemon and fresh herbs, and blended together into the best tasting sandwich spread.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Mediterranean Mayo
- 1/3 cup GF mayonnaise
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup fresh basil chopped
- 2 Tbsp fresh Italian parsley chopped
- 1 Tbsp capers mashed
- Zest from 1 lemon
- Salt and pepper to taste
Other Topping Suggestions:
- Grilled zucchini strips
- Roasted red pepper
Brush halibut with a bit of olive oil, and sprinkle with salt and pepper. Grill or bake halibut at 450°F for about 20 minutes, or until flakes with a fork.
To make mayo, combine all ingredients and stir together in a bowl. Or place in a mini food processor and pulse all ingredients together until you get the consistency you desire.
Split the bread loaf lengthwise, brush with a bit of olive oil and grill until lightly toasted.
To serve, spread some of the mayo mixture onto the bread, top with a piece of cooked fish and some lettuce.