Grilled Halibut Fish Sandwiches with Tartar Sauce

[Roxy]

Grilled Halibut Fish Sandwiches with Tartar Sauce:

 

1 1/4 to 1 1/2 pounds fresh halibut, cut into 4 servings, 4 to 6 ounces each, 1-inch thick (or your favorite mild, white fish)

Vegetable or Olive Oil, for drizzling

2 teaspoons Old Bay Seasoning

salt and freshly ground black pepper

2 tablespoons butter, melted

1/2 lemon, juiced

 

Tartar sauce:

 

1 cup 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

 

Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 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.