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Halibut Salad Sandwiches





Yields
Makes 4 sandwiches

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.

Halibut Salad Sandwiches




James Carrier
 1 pound boned, skinned halibut or other firm, white-fleshed fish (3/4 to 1 in. thick)
  Salt and pepper
 1/2 cup chopped canned pineapple in juice (reserve 2 tablespoons juice)
 1/4 cup cup chopped cashews
 1/4 cup unsweetened shredded dried coconut
 1/4 cup minced green onions, white and pale green parts only
 1/4 cup mayonnaise
 4 honey whole-wheat sandwich rolls (3 oz. each) or 8 slices whole-wheat sandwich bread
 2 cups salad mix, rinsed and crisped
Step 1
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.

Step 2
2

Shred fish with fork. Add pineapple and 2 tablespoons juice, cashews, coconut, green onions, and mayonnaise; mix well.

Step 3
3

Mound halibut salad equally on bottoms of 4 sandwich rolls. Top with salad mix and roll tops.

Step 4
4

Nutritional analysis per sandwich.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories459
% Daily Value *
Total Fat 22g29%

Saturated Fat 5.6g28%
Cholesterol 44mg15%
Sodium 442mg20%
Total Carbohydrate 36g14%

Dietary Fiber 4.8g18%
Protein 31g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.