Chewy toasted ciabatta gets topped with a delicious fennel aioli, lemony spring greens and fennel, and a gorgeous coriander-crusted halibut. This open-faced sandwich, aka halibut toast, makes a delicious weekday lunch or dinner.
- 1 fennel bulb, trimmed (fronds reserved), quartered and thinly sliced
- 2 cups spring greens
- 1 lemon, zested and juiced
- ½ cup high-quality mayonnaise
- 2 teaspoons minced fresh garlic
- 1 tablespoon + 2 teaspoons Dijon mustard, divided
- 1 (1-pound) skinless halibut fillet, bones removed
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- Kosher salt and cracked black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 loaf ciabatta bread, halved lengthwise
Heat oven to 425ºF with rack set in middle position.
Whisk together mayonnaise, garlic, 2 tablespoons chopped fennel fronds, 2 teaspoons lemon juice, ½ teaspoon minced lemon zest, and 2 teaspoons Dijon. Season aioli with salt and pepper to taste; set aside.
Combine fennel bulb and spring greens in a medium bowl; toss with 2 teaspoons lemon juice and set aside.
Place a large oven-proof nonstick skillet over medium-high heat to preheat.
Pat halibut dry then brush 1 tablespoon Dijon over top of fillet; season with salt and pepper. Grind coriander and mustard seeds in a spice grinder (or coffee grinder) until crushed (but not powdered). Transfer crushed seeds to a shallow dish or plate. Dip halibut, Dijon-side down, in crushed seeds until coated and most of the seeds have adhered.
Add 1 tablespoon oil to preheated skillet and heat until shimmering. Add halibut, crusted side down, in skillet and cook, without moving, until golden brown, 3–4 minutes.
Carefully flip fish with a spatula and transfer skill to oven; roast halibut until cooked through and easily flakes with a fork, 4–6 minutes.
Brush cut side of bottom half of ciabatta with remaining tablespoon olive oil; season with salt and pepper (reserve top half of ciabatta for another use, or toast and make this into a sandwich). Place ciabatta half, cut side up, on a baking sheet. Bake ciabatta until lightly golden brown, 4–6 minutes.
Spread aioli over toasted ciabatta then cut into 4 equal pieces. Top each ciabatta piece with fennel-spring green mixter. Break halibut into large flakes and divide between toasts.
Finish with fresh fennel fronds, a sprinkle of kosher or flaky sea salt, and a drizzle of olive oil (optional). Serve with a lemon wedge.
Fish: can't find halibut? Cod, mahi-mahi, grouper, pollock, haddock, or striped bass will also work.
- Serving Size: 1/4 of the recipe
- Calories: 395
- Sugar: 0.5g
- Sodium: 394mg
- Fat: 27g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 53mg
Keywords: crusted halibut, halibut toast