| 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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