Name: Grilled Pacific Halibut Sandwich With Smoky Mayo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 (6 oz.) portions Pacific halibut; 1 tablespoon extra-virgin olive oil; ½ cup mayo; 2 tablespoons gochujang or sriracha; 1 teaspoon sugar; 1 teaspoon mirin; ¼ teaspoon black pepper; ¼ teaspoon salt; 2 brioche buns; Tomatoes, lettuce, onion, and pickles for serving

A Subtly Spicy Grilled Fish Sandwich

This grilled Pacific halibut sandwich is simple summer grill fare with a sweet, just-spicy-enough condiment that you’ll want to enjoy with fish all summer long. The sandwich is a basic assembly of ingredients — grilled fish, sliced tomato, lettuce, and and pickles on bread. These familiar sandwich components come together in a new way with the addition of gochujang mayo.

Gochujang is a Korean red pepper paste that has a slightly sweet, smoky flavor. Mixing in a small amount of it into mayo, along with a few other ingredients like sugar and mirin, produces an easy gochujang mayo. It’s a delicious condiment that is perfect for fish sandwiches, salmon burgers, fish cakes, and more.

Print Recipe

Grilled Pacific Halibut Sandwich With Smoky Mayo

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

15 minutes

Total time

25 minutes

Yield

2 servings

Ingredients

2 (6 oz.) portions Pacific halibut
1 tablespoon extra-virgin olive oil
½ cup mayo
2 tablespoons gochujang or sriracha
1 teaspoon sugar
1 teaspoon mirin
¼ teaspoon black pepper
¼ teaspoon salt
2 brioche buns
Tomatoes, lettuce, onion, and pickles for serving

Instructions

1. In a small bowl combine mayo, gochujang/sriracha, sugar, salt, black pepper and mirin. Set aside.

2. Meanwhile, prepare a hot grill or grill pan (medium-high heat). Make sure the grates are clean and lightly oiled.

3. Gently pat fish dry with a clean kitchen towel or paper towel, then lightly brush with olive oil. Season to taste with salt and pepper. Place halibut on grill and sear undisturbed on each side until fillet releases easily with the help of a fish spatula, about 2 minutes per side. Halibut is medium-done when the thickest part of the fillets register at 130F on an instant-read thermometer. Leave on the grill longer until fish reaches desired doneness.

4. Assemble the grilled halibut on the brioche buns along with spicy mayo, lettuce, tomato, pickle and onion. Serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Grilled Pacific Halibut Sandwich With Smoky Mayo

A Subtly Spicy Grilled Fish Sandwich

Grilled Pacific Halibut Sandwich With Smoky Mayo

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