While fish salad is a great way to give a second life to any leftover fish you may have on hand (canned salmon included), this one is worth starting from scratch. Halibut, with its firm but fluffy texture, is the featured species, but any fish—white or pink—will do nicely. If using already cooked fish, go directly to Step 2 and add a splash of lemon juice to taste.
1 portion halibut fillets (8 ounces) Available In Our Premium Subscription Box
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 tablespoon freshly squeezed lemon juice, plus more to taste
¼ cup mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon whole grain mustard
1 teaspoon drained small capers
1 teaspoon prepared horseradish
Toasted bread, crackers, brioche rolls, pickled onions, capers, for serving
Cook the Halibut
Season the halibut with salt and pepper. In a small nonstick skillet over medium-high heat, heat the oil until shimmering. Add the fish and cook until lightly browned underneath, 3 to 5 minutes. Add the butter to the skillet, then flip the fish. Reduce the heat to medium and cook, spooning the melted butter over top, until the fish is just cooked through and the butter is nutty brown, 3 to 5 minutes longer, depending on the thickness of the fillet. Transfer the fish to a small bowl.
Remove the skillet from the heat and add the 1 tablespoon lemon juice to the skillet. Stir to scrape up any browned bits, then add to the bowl with the fish. Let cool, then, using 2 forks, gently shred the halibut.
Finish and Serve
In a medium bowl, combine the mayonnaise, chives, mustard, capers, and horseradish. Add the halibut mixture and gently fold to combine. Season with more lemon juice, salt, and pepper to taste. Serve with toast, crackers, or rolls along with pickled onions and capers..
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Pair it Up
Pour a medium-bodied white Spanish rioja or an unoaked chardonnay to match the richness of the brown butter.
Level It Up
Swap the horseradish and capers with chopped pickled jalapeño for a tangy, spicy punch.
Change It Up
Use any leftover salad as a filling for individual puff pastry shells or to top toasted flatbreads. Better yet, make a double batch and serve it on a toasted brioche bun.
Lighten It Up
To cut a few calories and fat, poach or steam the halibut rather than pan sear it in butter.