Blackened Cajun halibut sandwich with homemade cucumber tartar sauce

Chef Stu Smith of Fresh St. Market shares a recipe for a blackened Cajun halibut sandwich with homemade cucumber tartar sauce

Ingredients (serves 2)

2x 200g halibut fillets, skin removed (tail pieces preferably)
2-3T blackening spice
1T butter
2 good ciabatta buns
3T cucumber tartar sauce (recipe to follow)
4-6 rings of thinly sliced red onion
1 handful of watercress
1 heirloom tomato, cut into thick slices
Cucumber tartar sauce
½ cup mayonnaise
¼ cup sour cream
1T chopped fresh dill
2T red onion, minced
1 small garlic clove, minced
½ cucumber, seeded and peeled, and cut into ¼ ” cubes
1T malt (or red wine) vinegar
Salt and White Pepper, to taste

Procedure

1. Preheat oven to broil-high.
2. Dredge halibut fillets in blackening spice until thoroughly coated, set aside for 10-15 minutes.
3. Place skin-side down on a roasting pan. Place halibut under the broiler, as close as you can to the heat, and allow to cook for 3 minutes.
4. Carefully flip halibut fillet over and allow to keep cooking, for an additional 2 minutes
5. Place generous 1t butter on top of each fillet and return under the broiler for an additional 1 minute.
6. Remove halibut from oven and allow to rest for 2 minutes, meanwhile, prep your bun.
7. For the tartar sauce, thoroughly incorporate all ingredients.
8. Place tartar sauce on both sides of lightly toasted bun.
9. Place halibut fillets on heel of buns, followed by watercress, thinly sliced red onion, and heirloom tomatoes. Serve with salad.

More Global BC recipes are available here