Halibut Focaccia Sandwich

Source: Alaska Seafood Marketing Institute

Yield: 24 servings; 1, 6-ounce halibut steak with 2 tablespoons aioli each)

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Nutritional Information:
Nutritional Information

Ingredients

•	Halibut Focaccia Sandwich

•	Lemon-Pepper Aioli:

•	3 cups SYSCO Imperial mayonnaise

•	2 tbsp. SYSCO Classic lemon juice

•	6 cloves SYSCO Brand fresh garlic, pressed

•	4 tsp. Lemon zest

•	2 tsp. SYSCO Imperial Dijon-style mustard

•	2 tsp. SYSCO Imperial ground black pepper

•	24 (6 oz. Ea.) SYSCO Imperial boneless halibut steaks, skinned, thawed if necessary

•	SYSCO Classic salt

•	SYSCO Imperial ground black pepper as needed

•	48 pieces Focaccia (6-in x 2-1/2 in)

•	4-1/4 cups fresh red bell peppers, roasted, sliced*

•	SYSCO Imperial sliced red onions

•	SYSCO Brand fresh arugula**

•	*To roast peppers: Place peppers directly over burner flame, turning until completely blackened. Put in paper bag; let sit 5 minutes. Run under cold water to remove blackened skin. Remove seeds and stems. Cut into strips and toss with even amounts SYSCO S

•	**Or substitute twenty four 6-inch sourdough rolls, split in half.

Preparation

1.	To prepare aioli, whisk together all ingredients until well combined.

2.	Skin halibut steaks.

3.

For each serving: Season 1 halibut steak with salt and pepper. Broil steak 5 to 6 inches from heat for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with fork. Spread 2 pieces Focaccia with 1 tablespoon aioli. Place halibut on 1 piece. Top with roasted peppers, onions and arugula. Cover with remaining piece of Focaccia.

4.	NOTE: Anticipate customer requests for more of the lemon-pepper mayonnaise. Make extra and serve it on the side. Whole roasted pimiento can be substituted for the roasted red bell pepper.