Grilled Halibut Fish Sandwiches with Tartar Sauce

• 1 1/4 to 1 1/2 pounds fresh halibut, cut into 4 servings, 4 to 6 ounces each, 1-inch thick
• Vegetable or olive oil, for drizzling
• 2 teaspoons crab boil seasoning (recommended: Old Bay)
• Salt and freshly ground black pepper
• 2 tablespoons butter, melted
• 1/2 lemon, juiced
• 1 cup mayonnaise or reduced fat mayonnaise
• 2 tablespoons sweet pickle relish
• 1 dill or half-sour pickle, finely chopped
• 2 tablespoons finely chopped onion
• 2 tablespoons fresh chopped dill
• 10 blades fresh chives, chopped or 2 thin scallions thinly sliced
• 1/2 lemon, juiced
• Few drops cayenne pepper sauce
• 4 crusty rolls, split
• 1 large ripe tomato, sliced
• 4 leaves green leaf or Boston lettuce
• Asparagus Salad, recipe follows
• 1 bag gourmet chips, preferred brand Terra chips in Yukon Gold Onion and Garlic flavor

1. Preheat nonstick or well-seasoned cast iron grill pan over medium high heat.
2. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper.
3. Grill on a hot pan 4 or 5 minutes on each side.
4. Place melted butter in a small dish and add juice of 1/2 lemon.
5. Combine all ingredients for the tartar sauce in a small bowl.
6. Lightly toast buns on grill pan after fish is removed.
7. To assemble, brush bun bottoms and fish with lemon butter.
8. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve.
9. Serve with Asparagus salad and fancy chips.
10. 1 small shallot or 1/2 large shallot, finely chopped
11. 1/3 cup extra-virgin olive oil, eyeball it
12. 1 pound asparagus, thin spears
13. 2 endive, cored and thinly sliced
14. 1/2 small red bell pepper, chopped
15. 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
16. 1/2 cup frozen green peas
17. 1/4 cup chopped flat leaf parsley, a couple of handfuls
18. 3 tablespoons white wine vinegar
19. Salt and freshly ground black pepper
20. Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes.
21. Allow oil to cool back to room temperature.
22. Hold a spear of asparagus at each end and snap it.
23. The spear breaks where the tender tops meet the tough bottoms.
24. Line the broken spear up with the bundle of cleaned asparagus.
25. Cut the spears using the guideline of the snapped spear.
26. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes.
27. Cool under cold running water and drain.
28. Cut asparagus into 1-inch pieces on an angle and add to a bowl.
29. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley.
30. The peas will defrost as you toss salad.
31. Pour vinegar into a small bowl and whisk in cooled shallot oil.
32. Pour dressing over salad and toss.
33. Season salad with salt and pepper, to your taste and toss again.
34. Yield: 4 servings
35. Prep Time: 10 minutes
36. Cook Time: 20 minutes, overlapping, including pasta
37. Ease of preparation: easy

fresh halibut, vegetable, crab boil seasoning, salt, butter, lemon, mayonnaise, sweet pickle, dill, onion, dill, chives, lemon, pepper sauce, crusty rolls, tomato, green leaf, salad, gourmet chips

Taken from www.foodnetwork.com/recipes/rachael-ray/grilled-halibut-fish-sandwiches-with-tartar-sauce-recipe.html (may not work)