Grilled Halibut Fish Sandwiches with Tartar Sauce (Rachael Ray) Recipe

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Grilled Halibut Fish Sandwiches with Tartar Sauce (Rachael Ray)
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Ingredients
19
Count
Nutrition
674
Calories
Total time
30
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 673.75 Kcal (2821 kJ)
Calories from fat 510.71 Kcal
% Daily Value*
Total Fat 56.75g 87%
Cholesterol 57.92mg 19%
Sodium 1477.95mg 62%
Potassium 343.27mg 7%
Total Carbs 29.99g 10%
Sugars 5.6g 22%
Dietary Fiber 2.58g 10%
Protein 11.29g 23%
Vitamin C 19.2mg 32%
Vitamin A 0.1mg 2%
Iron 2.3mg 13%
Calcium 59.5mg 6%
Amount Per 100 g
Calories 287.19 Kcal (1202 kJ)
Calories from fat 217.69 Kcal
% Daily Value*
Total Fat 24.19g 87%
Cholesterol 24.69mg 19%
Sodium 629.98mg 62%
Potassium 146.32mg 7%
Total Carbs 12.78g 10%
Sugars 2.39g 22%
Dietary Fiber 1.1g 10%
Protein 4.81g 23%
Vitamin C 8.2mg 32%
Iron 1mg 13%
Calcium 25.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.7
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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