Ingredients
1 1/4 to 1 1/2 pounds fresh halibut, cut into 4 servings, 4 to 6 ounces each, 1-inch thick
Vegetable oil or extra virgin olive oil (EVOO), for drizzling
2 teaspoons crab boil seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
2 tablespoons butter, melted
1/2 lemon, juiced
Tartar sauce:
1 cup mayonnaise or reduced fat mayonnaise
2 tablespoons sweet pickle relish
1 dill or half-sour pickle, finely chopped
2 tablespoons finely chopped onion
2 tablespoons fresh chopped dill
10 blades fresh chives, chopped or 2 thin scallions thinly sliced
1/2 lemon, juiced
Few drops cayenne pepper sauce
4 crusty rolls, split
1 large ripe tomato, sliced
4 leaves green leaf or Boston lettuce
Directions
Pre-heat a nonstick or well-seasoned cast iron grill pan over medium-high heat. Drizzle halibut pieces with vegetable oil or EVOO, then season with crab boil seasoning, salt and pepper. Grill on a hot pan, 4-5 minutes on each side.
Place melted butter in a small dish and add juice of 1/2 lemon.
Combine all ingredients for the tartar sauce in a small bowl.
Lightly toast buns on grill pan after fish is removed.
To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus Pasta salad and fancy chips.