Panko Crusted Halibut Sandwich-approx. 5 servings
- 1 loaf ciabatta bread- not more than 1 1/2 inch thick or you can remove the middle third of the loaf and use for croutons.
- 1 clove garlic
- 1/2-3/4 c mayonnaise
- 2 c sorrel or can use arugula or any leafy green of your choice
- 1-2 tomatoes- sliced
- 1/4 c pickled banana peppers (optional)
- 3/4 pound halibut fillets
- 1 c panko bread crumbs
- 1 lemon, salt and pepper, thyme or other herb/seasoning of your choice
- 2-3 T canola or vegetable oil
To prepare the halibut- cut into pieces that will fit the width of the ciabatta bread. If the fillets are thick, cut in half lengthwise as if butterflying them. Sprinkle the fillets with lemon zest, lemon juice, salt and pepper and a light coating of canola oil. Let them set until ready to cook- about 30 minutes.
Cut the ciabatta bread in half lengthwise and cook on grill pan on both sides until toasted with moderate grill marks. Peel a clove of garlic and cut in half. When the bread is toasted, rub the garlic on the warm cut side of the bread (I use my fingers to hold the garlic but some people use a fork to spear the garlic and rub it on the bread).
Take the same clove of garlic and either finely chop the garlic or use a garlic press and stir it into the mayonnaise- this is a quick aioli or garlic mayonnaise.
Season the panko with salt and pepper and thyme. You can use other seasonings here- dried herbs or even creole seasoning.
Heat the canola oil in a nonstick pan over medium to medium high heat. Dredge the fish in the panko breadcrumbs and pat gently to help it adhere. Slide the fish into the hot oil and cook until the panko has browned and then turn to finish the other side. You will need to cook the fish in batches so as not to overcrowd the pan. If the fillets are thin, this may only take 2 minutes on each side, but watch closely and use your judgment; remember to pull before they are done to use the residual heat to finish the cooking process. Drain on paper towels.
Now you are ready to assemble the sandwich. First spread the garlic mayonnaise on both sides of the bread. Arrange the cooked fish on one side and top with the sorrel, sliced tomatoes, and pickled peppers. Top with the other half of the bread, slice, and enjoy.