Preheat a charcoal or gas grill for direct cooking over medium heat. Prepare Peppadew salsa; set aside.
You won't want hot dogs again after trying these grilled halibut rolls! Make your own peppadew herb salsa to top the grilled halibut in a brat bun.
Servings and Ingredients
|Grilled Halibut Rolls|
|½ c. Hy-Vee roasted garlic mayo sandwich spread|
|3 tsp. fresh lemon juice|
|¼ plus 1/8 tsp. Hy-Vee paprika|
|¼ plus 1/8 tsp. Hy-Vee salt|
|¼ plus 1/8 tsp. Hy-Vee ground black pepper|
|4 (4-oz.) skinless halibut fillets, about 3/4-inch thick|
|4 Hy-Vee Bakery white brat buns|
|4 butter lettuce leaves|
|Lemon wedges, for serving|
|Peppadew Herb Salsa|
|¼ c. Gustare Vita olive oil|
|½ c. fresh parsley, chopped|
|2 tbsp. fresh basil, chopped|
|2 tbsp. mild Peppadew peppers, chopped|
|2 tbsp. green onions, chopped|
|2 tbsp. Castelvetrano olives, pitted and chopped|
|1 tsp. Hy-Vee stone-ground Dijon mustard|
|1 tsp. refrigerated minced garlic|
|⅛ tsp. Hy-Vee salt|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Paper towels
For Peppadew Herb Salsa: Combine ¼ cup Gustare Vita olive oil, ½ cup chopped fresh parsley, 2 tablespoons chopped fresh basil, 2 tablespoons chopped green onions, 2 tablespoons chopped pitted Castelvetrano olives, 1 teaspoon Hy-Vee stone-ground Dijon mustard, 1 teaspoon refrigerated minced garlic, and 1/8 teaspoon Hy-Vee salt in a small bowl.
For Rolls: stir together mayonnaise, lemon juice, paprika, salt, and pepper in a small bowl. Reserve about ¼ cup of mixture; cover and refrigerate. Pat fish dry with paper towels; brush with remaining mayonnaise mixture.
Grill halibut on a greased grill screen 6 to 8 minutes, or until fish flakes easily with a fork (145 degrees). Remove from grill; cover with foil and set aside.
Slice the brat buns from the top, leaving the bottoms connected. Gently open the buns and grill cut-side down about 1 minute, or until toasted.
Flake halibut into large pieces. Spread grilled buns with reserved mayonnaise mixture. Line with lettuce leaves and fill with flaked halibut. Top with Peppadew Herb Salsa and serve with lemon wedges.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 70mg
- Sodium: 1030mg
- Total Carbohydrates: 39g
- Protein: 27g
Hy-Vee Seasons Magazine May 2021