Hot grilled halibut sandwich with tartar sauce and asparagus salad

Ingredients:

• 550-700 g fresh halibut, divided into 4 portions of 100-170 g each, 2.5 cm thick.
• Vegetable or olive oil, for drizzling
• 2 tsp fish seasoning
• Salt and freshly ground black pepper
• 2 tablespoons melted butter
• Juice of 1/2 lemon

Lemon tartar sauce:

• 1 cup low-fat or regular mayonnaise
• 2 tablespoons chopped fresh dill
• 1 finely chopped pickled or lightly salted cucumber
• 2 tbsp finely chopped onion
• 2 tbsp sweet vegetable relish sauce, vegetable relish recipe relish with olives
• 10 chopped chives or 2 thinly sliced ​​green onions
• Juice of 1/2 lemon
• A few drops of cayenne pepper sauce
• 4 crispy buns, cut in half
• 1 large ripe tomato, sliced
• 4 leaves greens or Boston lettuce
• Asparagus salad, see recipe below
• 1 pack of onion and garlic flavored potato chips

Asparagus and Pasta Salad:

• 225g of bow-shaped pasta (farfalle), cooked al dente and cooled
• 450 g of thin asparagus spears
• 1 small shallot, finely chopped, or half a large one
• 1/3 cup extra-virgin olive oil, to taste
• 2 heads endive, thinly sliced, core removed
• Half a small red bell pepper, chopped
• 1/2 cup frozen green peas
• 1/4 cup (a couple of handfuls) chopped parsley
• 3 tablespoons white wine vinegar
• Salt and freshly ground black pepper

Preparation:

1. Heat a well-oiled cast iron or nonstick grill pan over medium-high heat. Brush the halibut fillets with oil, season with fish seasoning, salt, and pepper. Cook for 4-5 minutes per side.
   
   In a small dish, place melted butter and add the juice of 1/2 lemon.
   
   Combine all ingredients for the tartar sauce in a small bowl.
   
   Once the fish is cooked, lightly fry the buns in a frying pan.
2. Tartar sauce:
   
   Lightly brush the bottom of the bun and the fish with lemon tartar sauce and combine. Top the fish with tomato slices and lettuce leaves. Spread a thick layer of tartar sauce on the top of the bun and cover the fish. Serve with asparagus salad and chips. Another variation tartar sauce with pickled peppers.
3. Asparagus and Pasta Salad:
   
   Fry the shallots in vegetable oil in a small skillet over medium-low heat for 5 minutes, or microwave them in a microwave-safe bowl for 30 seconds. Let the oil cool to room temperature.
   
   Take an asparagus spear by both ends and snap it. Where the spear is cracked, trim off the tough ends, leaving the soft tips. Repeat this process with each spear, wash, and tie into a bundle. Cook the asparagus in a saucepan filled with 2.5 cm of boiling water, covered, until medium-tender, about 3-5 minutes. Drain and cool under cold water. Cut the spears into 2.5 cm pieces at an angle and place in a bowl.
   
   Combine cooked sliced ​​asparagus with shredded endive, red bell pepper, cooked pasta, green peas, and chopped parsley. Let the peas defrost while you toss the salad.
   
   In a small bowl, combine the wine vinegar with the cooled shallot oil. Pour the dressing over the salad and toss. Season with salt and pepper to taste and toss again.