Grilled Halibut Sandwiches with Avocado, Heirloom Tomato & Orange-Balsamic Drizzle

Fresh halibut marinated with citrus and olive oil is grilled and layered with heirloom tomato, avocado, peppery arugula, and sweet orange segments on a buttery toasted potato bun. Finished with a bright Orange-Balsamic Drizzle, this sandwich is a fresh and flavorful centerpiece for summer entertaining.

Serves 4

Ingredients

For the Halibut Marinade

• 4 halibut fillets (4–6 ounces each)
• ¼ cup Chili-Infused olive oil (optional) or extra virgin olive oil
• ½ teaspoon sea salt
• Juice of 1 small lemon
• Zest of 1 orange
• ½ orange, thinly sliced

For the Orange-Balsamic Drizzle

• ⅓ cup Balsamic Glaze
• 2 tablespoons fresh orange juice
• 1 teaspoon orange zest
• 1 tablespoon Chili-Infused olive oil (optional) or extra virgin olive oil
• Pinch of sea salt

For the Citrus Mint Aioli

• ¼ cup mayonnaise
• 1 teaspoon orange zest
• 1 teaspoon fresh orange juice
• 1 tablespoon fresh mint, finely chopped
• Pinch of sea salt

For the Sandwiches

• 4 potato buns
• Butter, softened
• 1 large heirloom tomato, sliced
• 1 ripe avocado, sliced
• 1 orange, segmented
• 1 cup baby arugula
• Flaky sea salt

Directions

Marinate the Halibut

Place the halibut fillets in a shallow dish.

Add the olive oil, sea salt, lemon juice, orange zest, and orange slices. Turn gently to coat all sides.

Cover and refrigerate for 1–2 hours.

Prepare the Orange-Balsamic Drizzle

Whisk together the balsamic glaze, orange juice, orange zest, olive oil, and sea salt until smooth.

Transfer to a small serving bowl and set aside.

Prepare the Citrus Mint Aioli

Combine the mayonnaise, orange zest, orange juice, mint, and sea salt in a small bowl.

Stir until smooth and refrigerate until ready to use.

Grill the Halibut

Preheat a grill to medium-high heat.

Remove the halibut from the refrigerator and place directly on the grill.

Cook for 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork.

Allow to rest for several minutes.

Prepare the Buns

Lightly butter the cut sides of the potato buns.

Place the buns cut-side down in a hot skillet over medium heat.

Cook for 1–2 minutes, until lightly golden and toasted.

Remove from the skillet and set aside.

Assemble the Sandwiches

Spread a thin layer of Citrus Mint Aioli on the bottom half of each toasted bun.

Layer with baby arugula, grilled halibut, heirloom tomato slices, avocado, and orange segments.

Drizzle lightly with the Orange-Balsamic Drizzle and finish with a pinch of flaky sea salt.

Top with the remaining toasted bun and serve immediately.

Serving Suggestion

Serve alongside Grilled Dijon-Garlic Zucchini and a Watermelon, Haricots Verts & Feta Salad with Champagne Vinaigrette for a relaxed summer lunch or holiday gathering.