You don’t have to wait to make a fish sandwich from Rachel Ray start of the grill season. She fries the fillets in a grill pan on a plate, and serves fish slices on tasty buns with juicy tomatoes, refreshing lettuce and cream sauce tartar. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 550-700 gr. fresh halibut divided into 4 portions of 100-170 gr., 2.5 cm thick.
- Vegetable or olive oil, for watering
- 2 tsp seasonings for fish
- Salt and freshly ground black pepper
- 2 tbsp. l melted butter
- Juice 1/2 Lemon
Tartar Lemon Sauce:
- 1 tbsp. low fat or regular mayonnaise
- 2 tbsp. l chopped fresh dill
- 1 finely chopped pickled or lightly salted cucumber
- 2 tbsp. l finely chopped onions
- 2 tbsp. l sweet relish vegetable sauce, vegetable relish recipe with olives
- 10 chopped chives or 2 finely chopped green onion stalk
- Juice 1/2 Lemon
- A few drops of cayenne pepper sauce
- 4 cut in half crispy buns
- 1 large ripe tomato sliced
- 4 sheets of greens or Boston salad
- Asparagus Salad, see recipe below
- 1 pack potato chips with onion and garlic flavor
Asparagus and Pasta Salad:
- 225 gr. bow-shaped pasta (farfalle), cook al dente and cool
- 450 gr thin asparagus shoots
- 1 finely chopped small shallot head or half big
- 1/3 Art. extra virgin olive oil, by eye
- 2 heads of thinly sliced salad chicory (endive), remove core
- Half chopped pod of small red Bulgarian pepper
- 1/2 tbsp. frozen green peas
- 1/4 Art. (a couple of handfuls) chopped parsley
- 3 tbsp. l white wine vinegar
- Salt and freshly ground black pepper
Recipes with similar ingredients: halibut, fish seasoning, pasta farfalle, relish vegetable, lemon juice, wine vinegar, cucumber pickled, shallots, asparagus, endive salad, sweet pepper, peas, chives, tomatoes, Boston salad, chips, dill, sauce Tartarus
Recipe preparation:
- On a moderate to high heat, heat well oiled cast iron or non-stick grill pan. Sprinkle the fillet halibut butter, season with fish spices, salt and pepper. Fry in a hot pan for 4-5 minutes. on each side. put the melted butter in a small dish and add 1/2 lemon juice. Mix all the ingredients for the tartar sauce in small bowl. After the fish is ready, lightly fry in the pan buns.
- Tartar sauce: Lightly grease the bottom of the bun and fish lemon tartar sauce, combine. Put slices on top of the fish tomato and lettuce. Spread up the buns with a thick layer of sauce tartar and cover the fish. Serve with asparagus salad and chips. Another variation of tartar sauce with pickled pepper.
- Asparagus and Pasta Salad: Sauté shallots on vegetable oil in a small frying pan over medium-low heat in for 5 min., or cook with oil in a microwave in suitable dishes for 30 seconds. Allow the oil to cool to room temperature. temperature.Grab an asparagus shoot at both ends and break it into the place where the shoot cracked, cut off the rough ends, leaving soft tops. Do this with each, wash and tie into a bun. Boil the asparagus in a pan filled with 2.5 cm boiling water, with closed lid, until medium soft, for 3-5 minutes. Drain water, and cool under cold water. Cut the shoots into pieces 2.5 cm at an angle and fold in a bowl. Mix prepared chopped asparagus with chopped salad chicory, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will unfreeze while you mix the salad. AT pour wine vinegar into a small bowl and mix with chilled butter from shallots. Pour salad dressing and mix. Salt and pepper to taste and again mix.
