Name: Halibut Salad Sandwiches
Ingredients: 1 Halibut steak or fillet; (3/4 inch thick); ; (8-ounce); 1/4 c Regular or reduced-calorie mayonnaise; 1/4 c Finely chopped red onion; 1/4 c Chopped fresh cilantro; 2 tb Fresh lime juice; 1 tb Dijon mustard; 1 ts Grated lime peel; 4 Kaiser rolls; cut in half; 4 Lettuce leaves

Now what is glorifying God, but a rejoicing at that glory He has displayed? An understanding of the perfections of God, merely, cannot be the end of the creation; for he had as good not understand it, as see it and not be at all moved with joy at the sight. Neither can the highest end of creation be the declaring God’s glory to others; for the declaring God’s glory is good for nothing otherwise than to raise joy in ourselves and others at what is declared.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		June 1994	1	servings

INGREDIENTS

1		Halibut steak or fillet; (3/4 inch thick)
		; (8-ounce)
1/4	c	Regular or reduced-calorie mayonnaise
1/4	c	Finely chopped red onion
1/4	c	Chopped fresh cilantro
2	tb	Fresh lime juice
1	tb	Dijon mustard
1	ts	Grated lime peel
4		Kaiser rolls; cut in half
4		Lettuce leaves

INSTRUCTIONS

Preheat broiler. Season halibut with salt and pepper. Broil until just
cooked through, about 3 minutes per side. Transfer to plate; cool 10
minutes. Break halibut into small pieces.
Combine mayonnaise and next 5 ingredients in medium bowl and stir to blend.
Mix in halibut. Season salad to taste with salt and pepper. (Can be made 6
hours ahead. Cover and refrigerate.)
Arrange bottoms of rolls on plates. Mound salad over, dividing evenly. Top
with lettuce, then with tops of rolls. Press sandwiches lightly to compact.
Serves 4.
Bon Appetit June 1994
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