Halibut (or Chicken) Salad Sandwiches
1 pound boned, skinned halibut (3/4-1 inch thick) *or* 1 pound chicken cooked and shredded breast
salt and pepper
1/2 cup chopped canned pineapple in juice (reserve 2 TBS juice)
1/4 cup chopped cashews or slivered almonds
1/4 unsweetened shredded dried coconut
1/4 green onions, minced
1/4 cup mayonaise
2 cups salad mix
4 honey whole wheat sandwhich rolls
1. Rinse fish and pat dry. Sprinkle with salt and pepper and place on baking sheet. Bake at 350 degrees until opaque but still moist (about 10 minutes). 2. With a spatula, transfer fish to a bowl. Chill until cold, at least 1 hour.
3. Shred fish with fork. Add pineapple and 2 TBS juice, nuts, coconut, green onions, and mayonaise. Mix well.
4. Mound halibut salad on the bottom of the rolls. Top with salad mix and roll tops.
~*~ from Sunset Magazine ~*~