| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- Cooked halibut (about 1 pound), cut into 1-inch pieces
- 3 tablespoons mayonnaise
- 1 tablespoon freshly chopped tarragon leaves or 1 teaspoon dried
- 1 teaspoon Dijon mustard
- 1/4 cup chopped celery
- 1/4 cup chopped scallions
- 2 tablespoons chopped pimento
- Dash hot sauce
- Salt and freshly ground black pepper
- 4 hot dog buns or Kaiser rolls
- 4 Boston lettuce leaves
Instructions
- In a large bowl, combine halibut, mayonnaise, tarragon, and Dijon. Toss to coat fish. Fold in celery, scallions, pimento, and hot sauce. Season, to taste, with salt and black pepper. Serve on buns with lettuce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 218 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 54 mg |
| Sodium | 356 mg |
Reviews
This was such an easy recipe to make and the flavor was great! I’ve never made a seafood salad and this was very flavorful although I didn’t really taste the tarragon. I might try it next time with dill or with fresh tarragon.
I was getting ready for work this morning and realized I didn’t have anything to bring for lunch. I remembred this recipe from last Saturday’s show and since I didn’t have any Halibut on hand I used some frozen Haddock I had. I threw that in the oven and cooked it while I dressed for work. Once dressed I whipped together the salad. I didn’t have time to make the slaw recipe so I’ll try that another time. I think this would be great stuffed into a tomato or halved avocado.
I like that Robin is connected to her viewers needs as busy moms and moms on a budget and makes meals affordable. I think of all the ones I watch: Robin, Sandra, Paula, she is the most practical and I love her kitchen!
Tamara Hessler Fort Mill, SC , but a MN at heart and raised.
Tamara Hessler Fort Mill, SC , but a MN at heart and raised.