Grilled Halibut Sandwiches: A Taste of Summer on a Bun

The first time I had a truly great halibut sandwich, I was at a tiny shack overlooking the Puget Sound. The salty air, the cries of gulls, and the anticipation of that first bite… it all culminated in a moment of pure culinary bliss. The flaky, grilled halibut, the tangy tartar sauce, the crisp lettuce – it was a symphony of textures and flavors that perfectly captured the essence of summer. I’ve been chasing that perfect sandwich ever since, and this recipe gets me pretty darn close. The Old Bay seasoning brings a subtle sweetness that complements the delicate flavor of the halibut, and the homemade tartar sauce is simply irresistible.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 1 1/4 lbs fresh halibut fillets, cut into 4 servings
• 1 tablespoon olive oil
• 2 teaspoons Old Bay Seasoning (found near the seafood counter in most markets)
• Salt, to taste
• Pepper, to taste
• 2 tablespoons butter, melted
• 1 lemon (use half of the juice for the butter and the other half for the tartar sauce)

For the Tartar Sauce:

• 1 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 dill pickle, finely chopped
• 2 tablespoons onion, finely chopped
• 2 tablespoons fresh dill, chopped
• 10 sprigs fresh chives, chopped
• 3 drops cayenne pepper sauce
• Lemon juice, to taste

For Assembly:

• 1 large ripe tomato, sliced
• 4 leaves green leaf lettuce
• 4 crusty rolls, split

Equipment Needed

• Nonstick skillet or well-seasoned cast iron grill pan
• Small bowl
• Small dish
• Grill (optional, for toasting buns)

Instructions

1. Preheat a nonstick skillet or well-seasoned cast iron grill pan over medium-high heat. This is crucial for getting those nice grill marks and preventing the halibut from sticking.

2. Drizzle the halibut fillets with olive oil, then season generously with Old Bay Seasoning, salt, and pepper. Don’t be shy with the Old Bay; it really makes the dish sing.

3. Place the seasoned halibut on the hot pan and grill for 4 to 5 minutes on each side, or until the fish is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets. Avoid overcooking, as halibut can become dry.

4. While the halibut is grilling, prepare the lemon butter. Place the melted butter in a small dish and add the juice from 1/2 of the lemon. Stir to combine.

5. Next, make the tartar sauce. In a small bowl, combine the mayonnaise, sweet pickle relish, finely chopped dill pickle, finely chopped onion, chopped fresh dill, chopped fresh chives, 3 drops of cayenne pepper sauce, and the juice from the remaining 1/2 lemon. Stir well to combine. Taste and adjust seasonings as needed. Some people like a sweeter tartar sauce, so you might want to add a touch more relish.

6. Once the halibut is cooked, remove it from the grill pan and set aside. If desired, lightly toast the crusty rolls on the same grill pan for a minute or two, cut-side down. This adds a nice textural contrast. Watch them carefully so they don’t burn.

7. Now it’s time to assemble the sandwiches. Brush the bottom bun halves with the lemon butter. Place a grilled halibut fillet on each buttered bun bottom.

8. Top the fish with slices of ripe tomato and a leaf of green leaf lettuce.

9. Slather the top bun halves generously with the prepared tartar sauce.

10. Place the tartar sauce-covered top buns onto the sandwiches and serve immediately.

Expert Tips & Tricks

• Don’t overcrowd the pan: Grill the halibut in batches if necessary to ensure even cooking. Overcrowding will lower the pan temperature and result in steamed, rather than grilled, fish.
• Pat the halibut dry: Before seasoning, pat the halibut fillets dry with paper towels. This helps the seasoning adhere better and promotes better searing.
• Make the tartar sauce ahead: The tartar sauce can be made a few hours in advance and stored in the refrigerator. This allows the flavors to meld and deepen.
• Use a fish spatula: A fish spatula is thin and flexible, making it perfect for flipping delicate fish fillets without breaking them.
• Add a touch of Dijon mustard to the tartar sauce: For a tangy kick, add about a teaspoon of Dijon mustard to the tartar sauce.

Serving & Storage Suggestions

Serve the grilled halibut sandwiches immediately while the fish is hot and the buns are toasted. They are fantastic with a side of chips, coleslaw, or a simple green salad.

Leftover halibut can be stored in an airtight container in the refrigerator for up to 2 days. The tartar sauce should also be stored separately in the refrigerator. Reheat the halibut gently in a skillet or microwave before assembling the sandwich. The texture will be best if you avoid microwaving but I have used it in a pinch.

It is not recommended to freeze the assembled sandwiches, as the lettuce and tartar sauce will become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	707.6 kcal	N/A
Calories from Fat	320 kcal	45%
Total Fat	35.7 g	54%
Saturated Fat	8 g	39%
Cholesterol	88.7 mg	29%
Sodium	1147.2 mg	47%
Total Carbohydrate	53.2 g	17%
Dietary Fiber	3.8 g	15%
Sugars	8.1 g	N/A
Protein	45.3 g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Other Fish: If halibut is unavailable, you can substitute with other firm, white fish such as cod, mahi-mahi, or sea bass. Adjust cooking times accordingly.
• Gluten-Free: Use gluten-free buns for a gluten-free option.
• Spicy: Add more cayenne pepper sauce or a pinch of red pepper flakes to the tartar sauce for extra heat.
• Herbs: Experiment with different herbs in the tartar sauce, such as parsley, tarragon, or chervil.
• Lemon-Herb Butter: Infuse the melted butter with additional herbs like thyme or rosemary for a more complex flavor.
• Pickled Onions: Add a layer of thinly sliced pickled red onions for a tangy crunch.

FAQs (Frequently Asked Questions)

Q: Can I use dried dill and chives in the tartar sauce?
A: While fresh herbs are preferable for their vibrant flavor, you can substitute dried herbs if necessary. Use about 1 teaspoon of dried dill and 1 teaspoon of dried chives for the amounts specified in the recipe.

Q: How do I know when the halibut is cooked through?
A: The halibut is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Q: Can I grill the halibut on an outdoor grill?
A: Yes, you can grill the halibut on an outdoor grill. Preheat the grill to medium-high heat and oil the grates well to prevent sticking.

Q: What can I use instead of sweet pickle relish?
A: If you don’t have sweet pickle relish, you can use dill pickle relish or finely chopped sweet pickles. You may want to add a touch of sugar to balance the flavors.

Q: Can I make the halibut sandwiches ahead of time?
A: It’s best to assemble the sandwiches right before serving to prevent the buns from getting soggy. However, you can prepare the halibut and tartar sauce ahead of time and store them separately in the refrigerator.

Final Thoughts

This Grilled Halibut Sandwich recipe is a delightful way to enjoy the fresh, clean flavor of halibut. The combination of the perfectly grilled fish, tangy tartar sauce, and crisp toppings is simply irresistible. Don’t be afraid to experiment with the variations and substitutions to create your own signature version. Give this recipe a try, and I guarantee it will become a summertime staple in your kitchen. Feel free to share your creations and feedback – I’d love to hear how it turns out! Pair it with a crisp Sauvignon Blanc for the ultimate summer meal.