A stovetop smoker gives a subtle woodsy flavor to this halibut recipe. And, when the firm, flaky halibut is sandwiched between slices of toasted sourdough bread that's been slathered with a briny caper mayonnaise, this sandwich is like a taste of the Northeast. If you don't have a stovetop smoker, making this in an indoor and outdoor grill is nearly as good, although you won't get as intense of a smoky flavor. Halibut is usually in season from March til October, but in other times you can find this fish frozen.(Larger image.)
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 2 6-ounces halibut fillets or steaks (if using steaks, cut away skin and bones)
- 1/3 cup mayonnaise
- 1 tablespoon capers, rinsed and chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon sweet pickle relish
- Tabasco or other hot sauce, to taste
- 4 slices sourdough bread
- 1 ounce butter lettuce or romaine leaves
Preparation:
- Prepare stovetop smoker with the wood chips of your choice (I prefer alder for halibut) and coat the cooking rack with nonstick spray. Check halibut for bones, and, if using steaks, cut away any bones and skin. Heat smoker, with lid slightly ajar, over medium heat until smoke appears. Place fish on cooking rack and close lid completely. Cook for 10 minutes or until fish flakes easily and is opaque.
- While fish is cooking, in a small bowl, mix together mayonnaise, chopped capers, lemon juice, pickle relish and Tabasco or hot sauce. Set aside. Toast sourdough bread.
- When fish is cooked, remove from smoker and keep warm. Slather capered mayonnaise on the bread, place fish on bottom slice of bread, top with a few leaves of lettuce, and top with remaining slice of bread.
This recipe for Smoked Halibut Sandwich with Capered Mayonnaise makes 2 sandwiches.
