Crispy Halibut Delight Sandwich
This Crispy Halibut Delight Sandwich captures the essence of freshness and crunch with every bite. Inspired by the brilliant Tyler Florence, I've made a few tweaks to enhance the flavors to fit our family's palate. The star of this sandwich is a perfectly baked halibut fillet coated in a crunchy panko breadcrumb crust, served on toasted French bread. Instead of the traditional tartar sauce, I’ve replaced it with a homemade tartar sauce from Recipe #114732, bringing a zesty and refreshing twist. The substitution of arugula for romaine lettuce adds an extra peppery flavor that pairs beautifully with the buttery avocado and juicy beefsteak tomato, creating a sandwich that’s not just a meal but a culinary experience. Perfect for lunch or a snack, this sandwich is sure to impress everyone at the table!
N/A
Servings
300
Calories
14
Ingredients
Ingredients
Fresh halibut tail piece
1 (12 inch) (cut into two pieces)
Flour
1 cup (for breading)
Egg
1, beaten (for breading)
Milk
1 cup (for breading)
Panko breadcrumbs
1 1/2 cups (for breading)
Kosher salt
to taste (for seasoning)
Fresh ground black pepper
to taste (for seasoning)
Olive oil
as needed (for coating baking sheet)
French bread
1 loaf (split open)
Ripe avocado
1, peeled and sliced (for topping)
Beefsteak tomato
1, sliced (for topping)
Arugula
to taste (for topping)
Tartar sauce
1/2 cup (for spreading)
Butter
softened, to taste (for spreading)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Place a baking sheet in the oven and let it heat for about 20-25 minutes to ensure the fish stays crispy.
3
Set up a breading station with three deep bowls. In the first bowl, combine flour with kosher salt and fresh ground black pepper.
4
In the second bowl, whisk together the beaten egg and milk, adding a touch of salt and black pepper.
5
In the third bowl, mix the panko breadcrumbs with additional salt and black pepper to taste.
6
Cut the fresh halibut tail into two equal pieces.
7
For each halibut fillet, first dip into the flour mixture, then into the egg mixture, and finally coat with the panko breadcrumbs.
8
Place the breaded fillets on a cutting board or plate and let them rest for 5 minutes to allow the breading to adhere.
9
Remove the hot baking sheet from the oven and drizzle some olive oil over it. Place the halibut fillets onto the hot baking sheet (it should sizzle).
10
Bake for 30 minutes or until the fish is golden brown and cooked through.
11
While the fish is baking, split open the French bread loaf and spread softened butter over each slice.
12
Toast the buttered bread in the oven until light golden brown.
13
Once the bread is toasted, spread the homemade tartar sauce on one side of each slice.
14
Place a crispy halibut fillet on the sauced side of the bread.
15
Top the fillet with slices of avocado, fresh beefsteak tomato, and arugula (instead of romaine lettuce).
16
Close the sandwich with the other slice of bread and serve immediately.
Nutrition Information
17.5
Fat
25
Carbs
12.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary fish used in this recipe?
The primary fish used is a fresh halibut tail piece.
What type of breadcrumbs provides the crunch?
Panko breadcrumbs are used to create the crunchy crust.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
Why is the baking sheet heated beforehand?
The baking sheet is heated for 20-25 minutes to ensure the fish stays crispy.
How long should the baking sheet preheat?
It should be placed in the oven for about 20-25 minutes.
What ingredients are in the first breading bowl?
The first bowl contains flour combined with kosher salt and fresh ground black pepper.
What liquid mixture is used for breading?
The second bowl contains a mixture of beaten egg and milk.
What is the purpose of resting the breaded fish?
Resting the fish allows the breading to adhere properly to the halibut.
How long should the fish rest after breading?
The breaded fillets should rest for 5 minutes.
How is the baking sheet prepared before placing the fish?
The hot baking sheet is drizzled with olive oil.
How long does the halibut take to bake?
The halibut bakes for 30 minutes or until golden brown.
What kind of bread is used for the sandwich?
The recipe calls for a loaf of French bread.
How is the bread prepared for the sandwich?
The bread is split open, spread with butter, and toasted until light golden brown.
What type of sauce is spread on the bread?
A homemade tartar sauce is used for spreading.
What leafy green is included in the sandwich?
Arugula is used in this sandwich.
Why use arugula instead of romaine?
Arugula is used to add an extra peppery flavor to the sandwich.
What type of tomato is recommended?
A sliced beefsteak tomato is recommended.
What creamy fruit topping is added?
Ripe avocado that has been peeled and sliced is added.
How many calories are in one serving?
Each serving contains 300 calories.
What is the total fat content?
The sandwich contains 17.5 grams of fat.
How many carbohydrates are in the sandwich?
There are 25 grams of carbohydrates per serving.
What is the protein content?
Each sandwich provides 12.5 grams of protein.
Who was the inspiration for this recipe?
The recipe was inspired by Tyler Florence.
Is the halibut baked or fried?
The halibut is baked in the oven on a preheated sheet.
How many pieces is the halibut tail cut into?
The halibut tail is cut into two equal pieces.
What type of salt is recommended?
Kosher salt is used for seasoning the breading stations.
What oil is used in the recipe?
Olive oil is used to coat the hot baking sheet.
What is the total count of ingredients?
There are 14 ingredients used in this recipe.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and comfort food.
When should the sandwich be served?
The sandwich should be served immediately after assembly.