Italian Halibut Sandwich

Tried a new recipe the other day from Giada De Laurentiis and although it was a pricey dish (halibut cost me $29.99lb.) it turned out to be 2 large $15 sandwiches.  However I did have a lemon, sun dried tomatoes, along with parsley and basil in my garden or it would be even more expensive.  When you think aboutgoing out for a sandwich and paying $15 it isn't terrible so it was a tasty home treat and better than an average sandwich.  I will make it again especially if I see a good price on halibut but you could also use another mild meaty white fish in it's place.  You just want a fish that holds up and flakes well.  Also baking the fish was something I would do again and just have baked halibut.  It was simple but since my fish was so fresh it was outstanding.  We each ate two x4 sandwiches but serving with a side, one would be enough so you could cut the recipe in half.

ITALIAN HALIBUT SALAD
12 oz. halibut fillet
Sprinkle Kosher salt
Sprinkle coarse black pepper
Drizzle EVOO
1 loaf ciabatta bread
Drizzle EVOO
1 garlic clove, pealed
2 C. arugula
Filling:
⅓ C. light mayonnaise
¼ C. sun dried tomatoes, chopped
¼ C. fresh basil, finely chopped
2 T. fresh parsley, finely chopped
1 T. capers, drained
1 lemon, zested
½ t. Kosher salt
¼ t. coarse black pepper

Preheat oven to 450°F. Spray an 8x8" dish with oil. Sprinkle both sides of fish with salt and pepper. Lay in dish, skin side down and drizzle with EVOO. Bake 10-15 minutes or until flaky. Let cool 20 minutes. Meanwhile chop basil, parsley and remove sun dried tomatoes from oil. Add to the microwave if congealed and mic for 10 seconds. Drain grease back into sun dried tomato jar, squeezing out oil, then place in a paper towel to squeeze out remaining oil before chopping. Mix filling ingredients in a medium bowl. When fish is cooled, peel off skin, remove any lurking pin bones and flake into bowl with mayo. Mix. Cut ends off of bread, cut the loaf in half and remove some of the bread from the inside of the loaf. Drizzle with EVOO and grill on a preheated grill pan till golden. Rub each side with a pealed garlic clove. Top bottom half of bread with halibut mixture, then arugula. Cut into quarters, serve. Makes 4 (4x4) sandwiches.

UPDATE:  I made this with leftover cooked salmon that I had smoked but it could just be salmon you cooked in the oven or on the stove top.  Flake it and add the remaining ingredients.  This time I omitted the sun dried tomatoes.