Categories: Fish, Grill, Hot Sandwich, Main Dish, Rachael Ray

Ingredients

• 1 1/4 lbs fresh halibut fillets, cut into 4 servings
• 1 tablespoon olive oil
• 2 teaspoons Old Bay Seasoning (found near seafood counter in most markets)
• salt
• pepper
• 2 tablespoons butter, melted
• 1 lemon (use half of the juice for butter and other half for tartar sauce)
• tartar sauce
• 1 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 dill pickles, finely chopped
• 2 tablespoons onions, finely chopped
• 2 tablespoons fresh dill, chopped
• 10 sprigs fresh chives, chopped
• 3 drops cayenne pepper sauce
• lemon juice
• 1 large ripe tomato, sliced
• 4 leaves green leaf lettuce
• 4 crusty rolls, split

Directions

1. Preheat a nonstick skillet or well-seasoned cast iron grill pan over medium-high heat. Drizzle halibut with oil, season with Old Bay, salt and pepper, and grill on a hot pan, 4 or 5 minutes on each side.

2. Place melted butter in a small dish and add juice of 1/2 lemon.

3. Combine all ingredients for the tartar sauce in a small bowl: mayonnaise, sweet relish, chopped dill, onion, dill, chives, lemon, and pepper sauce. Stir to combine.

4. Lightly toast buns on grill pan when you remove fish from heat.

5. 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. Serve with chips to complete meal.

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