Halibut Salad Sandwiches

• 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

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 350u0b0 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.
2. Shred fish with fork. Add pineapple and 2 tablespoons juice, cashews, coconut, green onions, and mayonnaise; mix well.
3. Mound halibut salad equally on bottoms of 4 sandwich rolls. Top with salad mix and roll tops.
4. Nutritional analysis per sandwich.

fish, salt, pineapple, cashews, coconut, green onions, mayonnaise, honey, salad mix

Taken from www.myrecipes.com/recipe/halibut-salad-sandwiches (may not work)