Grilled Pacific Halibut Sandwich With Smoky Mayo
April 2nd, 2024A Subtly Spicy Grilled Fish Sandwich
This grilled Pacific halibut sandwich is simple summer grill fare with a sweet, just-spicy-enough condiment that you’ll want to enjoy with fish all summer long. The sandwich is a basic assembly of ingredients — grilled fish, sliced tomato, lettuce, and and pickles on bread. These familiar sandwich components come together in a new way with the addition of gochujang mayo.
Gochujang is a Korean red pepper paste that has a slightly sweet, smoky flavor. Mixing in a small amount of it into mayo, along with a few other ingredients like sugar and mirin, produces an easy gochujang mayo. It’s a delicious condiment that is perfect for fish sandwiches, salmon burgers, fish cakes, and more.
Grilled Pacific Halibut Sandwich With Smoky Mayo
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
15 minutes
Total time
25 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions Pacific halibut
- 1 tablespoon extra-virgin olive oil
- ½ cup mayo
- 2 tablespoons gochujang or sriracha
- 1 teaspoon sugar
- 1 teaspoon mirin
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 brioche buns
- Tomatoes, lettuce, onion, and pickles for serving
Instructions
1. In a small bowl combine mayo, gochujang/sriracha, sugar, salt, black pepper and mirin. Set aside.
2. Meanwhile, prepare a hot grill or grill pan (medium-high heat). Make sure the grates are clean and lightly oiled.
3. Gently pat fish dry with a clean kitchen towel or paper towel, then lightly brush with olive oil. Season to taste with salt and pepper. Place halibut on grill and sear undisturbed on each side until fillet releases easily with the help of a fish spatula, about 2 minutes per side. Halibut is medium-done when the thickest part of the fillets register at 130F on an instant-read thermometer. Leave on the grill longer until fish reaches desired doneness.
4. Assemble the grilled halibut on the brioche buns along with spicy mayo, lettuce, tomato, pickle and onion. Serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
