Name: Cheesy Alaskan Fish Melt
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3-4 servings
Cuisine: American
Ingredients: 2 (6 oz.) portions Pacific halibut or Pacific cod, cooked and flaked; 2 ribs celery, finely chopped; 1 shallot, finely chopped; ⅓ cup mayo, plus more for toasting bread; 1 tablespoon dijon mustard; 2 tablespoons pickled mustard seeds (optional); 1 lemon, zested; ½ lemon, juiced; ¼ cup parsley, chopped; 2 tablespoons dill, chopped, plus more for garnish; ¼ teaspoon smoked paprika; Salt and freshly ground black pepper; 4 slices bread, such as sourdough or rye; 1 tomato, sliced; 2 tablespoons butter; ¼ cup heavy cream; ½ cup shredded cheddar cheese

An Alaskan Twist on a Tuna Fish Melt

This open-faced white fish sandwich is a decadent Alaskan twist on a classic tuna fish melt. The fish topping is made from Pacific cod or Pacific halibut from Alaska. Both Pacific cod and Pacific halibut are sustainable, lean protein options that are perfect to use as the topping for the melt. You can use leftover fish from a previous meal, or bake the white fish as you’re prepping the other ingredients for the melt.

The fish is flaked together with lemon and herbs for fresh flavor and celery for a bit of crunch. As a chef-inspired option, you can make a batch of pickled mustard seeds for a pop of texture and extra zestiness.

To give the melt an over-the-top flourish, you have the option to make a cheddar cheese sauce to pour over the fish. A simpler alternative is to melt sliced cheese over the open-faced sandwiches by finishing them under the broiler.

Print Recipe

Cheesy Alaskan Fish Melt

By Wild Alaskan Company

Note: Recipe for pickled mustard seeds can be found in link provided above.

Prep time

20 minutes

Cook Time

15 minutes

Total time

35 minutes

Yield

3-4 servings

Ingredients

2 (6 oz.) portions Pacific halibut or Pacific cod, cooked and flaked
2 ribs celery, finely chopped
1 shallot, finely chopped
⅓ cup mayo, plus more for toasting bread
1 tablespoon dijon mustard
2 tablespoons pickled mustard seeds (optional)
1 lemon, zested
½ lemon, juiced
¼ cup parsley, chopped
2 tablespoons dill, chopped, plus more for garnish
¼ teaspoon smoked paprika
Salt and freshly ground black pepper
4 slices bread, such as sourdough or rye
1 tomato, sliced
2 tablespoons butter
¼ cup heavy cream
½ cup shredded cheddar cheese

Instructions

1. In large bowl, whisk together mayo, mustard, lemon juice, lemon zest, pickled mustard seeds (if using), and smoked paprika. Flake fish into bowl and gently fold into mayo mixture. Add celery, shallots, and herbs. Toss to combine, then season to taste with salt and pepper.

2. Heat a cast-iron skillet over medium heat. Meanwhile, mayo the slices of bread on both sides. In hot skillet, toast both sides until golden.

3. While the bread is working, heat a small-size saucepan over medium-low heat. Once the pan is warm, melt the butter. Stir in cream, salt and pepper.

4. Add the cheese in batches until melted, stirring constantly. Heat cheese sauce to a simmer, then remove from heat. It will continue to thicken.

5. When the bread is toasted, divide fish salad evenly to top bread slices. Top with a couple of slices of tomato, and drizzle cheese sauce on top. Garnish with dill and serve.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Cheesy Alaskan Fish Melt

An Alaskan Twist on a Tuna Fish Melt

Cheesy Alaskan Fish Melt

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