Home » Fish » Halibut Salad Sandwich Spread

Halibut Salad Sandwich Spread

Halibut Sandwich SpreadMy sister Linda has a husband and two sons that like to eat game and fish.  Perhaps because they hunt and fish a lot!  The other weekend Linda mentioned a recipe where they use fish to make a cold salad that works well in sandwiches.  I was intrigued.  My P.S. had loved it when they hunted together last fall and I decided to give it a try.

It seemed simple enough: fry the fish in a little oil with a little butter added “to make it buttery”, Linda said.  I love butter on my fish so I was all over that suggestion.  The seasonings could vary depending on your mood.

Sprinkle filets with seasoning of choice

Sprinkle filets with seasoning of choice

Linda suggested I sprinkle the fish with a little Mrs Dash or Old Bay Seasoning.  I don’t do Mrs Dash, but I adore Old Bay and had it in the cupboard.  I cut the filets into more uniform thin slices and sprinkled the tops with Old Bay.

Sear fish on first side 2-3 minutes

Sear fish on first side 2-3 minutes

My nonstick skillet was preheated on medium high heat so I laid the halibut pieces seasoned side down in the pan then sprinkled more Old Bay on the second sides.  I let them fry on the first side 2 or 3 minutes, until they were just beginning to brown.

Flip filets and brown on second side 2-3 minutes

Flip filets and brown on second side 2-3 minutes

I flipped the filets and fried them for another 2-3 minutes.  The fish fry fast and are very flaky,  I knew it would be easy to over-fry them and they’d end up rubbery from a past experience where I severely killed a salmon.

I removed the finished halibut filets into a bowl and let them cool.  Linda said she thought they flaked better when warm but I had another recipe going so let them cool first.  They flaked just fine when cool too.

Place in a bowl and cool

Place in a bowl and cool

With my mayo avoidance lately, I was reluctant to use it for the recipe but didn’t want to ruin my first attempt at the fish salad.  I used about ½ cup of mayo and ½ cup of sour cream to compensate. You could use a full cup of mayo if you don’t have egg issues.

Next I added ½ teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dillweed.  I added a teaspoon of ground horseradish.  Linda had said she does different seasonings each time and it was an easy thing to play with.  I played on the side of caution this first time.

I did add the jalapenos though, for a nice kick.  I had about 2 tablespoons of chopped jalapenos frozen and thawed them in the microwave, drained the liquid off, then added them to the bowl.

Add rest of ingredients and mash with a fork

Add rest of ingredients and mash with a fork

I used a fork to mix the ingredients, trying not to make it into a mushy mess.  The fish did flake apart a great deal more.  Note to self: next time don’t bother to flake the fish first.  It will fall apart when you mix the mayo, sour cream and seasonings.  My mixture was ok, next time I will aim for better texture.

Halibut Sandwich Spread

Halibut Sandwich Spread

I covered the container of salad and set it in the fridge overnight.  The next morning I stirred it to mix the flavors and tasted it.  I was so surprised!  I loved it!  It had a bit of a bite to it, and not much of a fishy flavor.  Not as strong as something like tuna, for example.  It didn’t smell fishy either, which I really dislike.  I had bought croissants the previous day so I sliced one open and spread the fish on it and took it to work for my lunch.  It was incredibly good, I wanted more!

Halibut Sandwiches

2# halibut
Old Bay seasoning
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon ground horseradish
2 tablespoons chopped jalapeno
1/2 cup sour cream
3/4 cup mayonnaise

Preheat nonstick skillet with the olive oil and butter.

Season both sides of fish filets and place in skillet.  Fry 2-3 minutes on each side until lightly browned.  Do not overcook or they will become rubbery!

Place fish in a bowl and let cool.

Measure in rest of ingredients and use a fork to mash together.  Make sure you don’t over mash; leave some chunks behind for texture.

Refrigerate for several hours or overnight to meld flavors.  Spread on bread or crackers.

About 3 cups of spread.  Will last several days in the refrigerator.


3 thoughts on “Halibut Salad Sandwich Spread

    • We should! I like more of a horseradish kick rather than the heat kick that comes from using jalapenos or other peppers. That way the flavors zing but I can still be a wimp. heh


Tell me your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.