The Chorizo Mayo sends this sandwich outta bounds. I even love it as a dip with my Spicy Seasoned Plaintain Chips! Also the halibut is delicious cooked on the grill or in a saute pan with a little oil.
Recipe courtesy of Guy Fieri
Total:
1 hr
Active:
40 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Active:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Chorizo Mayo:

Directions

Watch how to make this recipe.

To a small saute pan, add 1/2 cup of the canola oil and the annatto seeds. Turn the heat to medium and allow the annatto seeds to color the oil, stirring often, 2 to 3 minutes. Strain and reserve the oil.

To a food processor, add the green onions, garlic, lime juice and zest, jalapeno, cilantro, cumin, chile flakes and some salt and pepper. Turn the food processor on and stream in the annatto-colored oil plus the remaining 1/2 cup canola oil. Process until thoroughly combined.

Put the halibut fillets into a resealable bag and pour in the marinade. Place in the refrigerator and marinate for 20 minutes before grilling.

Preheat the grill to medium-high heat. Remove the halibut from the marinade and place on the hot grill, 5 to 8 minutes per side.

Butter the insides of the ciabatta rolls and place them buttered-side down on the grill, then flip. Grill the rolls until both sides are lightly toasted and crispy around the edges. Smear the inside bottoms and tops of bread with the Chorizo Mayo. On the bottom slice of bread, put a layer of pickles and red onions. Place the halibut on the onions, then top with some tomato, cabbage and the top bun. Repeat for the remaining sandwiches.

Chorizo Mayo:

Kosher salt and freshly ground black pepper

Remove the chorizo from the casing. Heat the canola oil in a nonstick pan over medium heat and add the chorizo, breaking it up into small pieces with a wooden spoon as it cooks. When the sausage has browned, and the fat had rendered and the oil in pan is red, about 7 minutes, then remove from the heat and cool.

In a mixing bowl, combine the chorizo and oil from the pan with the mayo, garlic and scallions. Season with the cilantro, lemon zest and juice and some salt and pepper. Place in the fridge until ready to use. 

Cook's Note

Annatto adds a great orange hue to the halibut filets. If you don't have any, don't let that stop you from making this sandwich! Just skip the step of heating the oil, and add a pinch of paprika to the food processor.

IDEAS YOU'LL LOVE

Grilled Cheese Sandwiches

Recipe courtesy of Food Network Kitchen

Grilled Meatloaf Sandwiches

Recipe courtesy of Nancy Fuller

Grilled Lobster

Recipe courtesy of Chris Fischer

Halibut Puttanesca

Recipe courtesy of Robin Miller

Grilled BBQ Chicken Sandwiches

Recipe courtesy of Nancy Fuller

Grilled Shrimp Skewers

Recipe courtesy of Bobby Flay

Drip Beef Sandwiches

Recipe courtesy of Ree Drummond

Grilled Chicken Sliders

Recipe courtesy of Ree Drummond

Halibut with Lemon-Butter and Crispy Shallots

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped Junior

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking