Recipe written by Chef Traci Calderon of Atrium Kitchen
Ingredients:
1 pound halibut, cut into four pieces
3⁄4 cup fresh squeezed lime juice (about 6 limes)
1 teaspoon cumin seed, toasted
4 cloves garlic, minced
1 cup fresh mint leaves, chopped
French bread or brioche
1 Tablespoon oil
1 Tablespoon unsalted butter
For mustard seed-anchovies aioli:
1⁄2 cup Mayonnaise
2 cloves garlic
2 anchovies in oil (or in salt)
1⁄2 teaspoon mustard seeds
To finish sandwich:
10 sprigs fresh cilantro leaves
1⁄2 Tablespoon Capers
4 slices gruyere cheese
4 slices prosciutto
Instructions:
1) Prepare cumin seeds by heating a small frying pan over medium-high heat. Add seeds and stir constantly. When fragrant and light brown in color, remove from heat and set aside.
2) In a small mixing bowl, whisk together lime juice, toasted cumin seeds, mint and garlic.
3) Place fish in a storage bag or container, and pour marinade over fish. Refrigerate for 1-2 hours.
4) While the fish is marinating, prepare aioli by mixing all ingredients in a small bowl. Set in the fridge until ready to use.
5) Take fish from the fridge and remove from marinade (reserving marinade), and place on plate.
6) In a skillet, add oil and butter and heat until just bubbling. Add halibut, skin side down.
7) Cook for 5 minutes, and then cover with a lid to finish cooking all the way through. (About another 7-12 minutes depending on the thickness of the fish.)
8) Take fish from the pan and gently remove skin.
9) Slice bread in half and spread aioli on cut side and spoon capers over aioli. Lay cheese slices and prosciutto on one side of bread. Top with halibut and cilantro leaves. Place bread on top of fish, aioli against the fish.
10) Heat skillet over high heat and press the sandwich in a pan with a large spatula, heating both sides.
11) Serve hot