Blackened Halibut Sandwich served with a Heart of Palm Ceviche

A quick shout-out to the humble fish sandwich. Tonight we give you a Blackened Halibut Sandwich served with a Heart of Palm Ceviche.

The fillet was dried and seasoned with Kevin’s Creole seasoning, Spanish sweet paprika, cayenne pepper and fresh cracked black peppercorns. This was seared in a Moroccan olive oil. About 3 minutes each side on a medium-high heat in a cast iron pan. It was too hot outside to use the griddle.

We toasted two types of bread mine was a Bolillo bread. On this was spread a simple yogurt/hot sauce mix, both side. The fish went down, on mine a slice of cheese, three slices of dill pickles and some butter lettuce. Then topped off with the top bun.

Served with a delightful Heart of Palm Ceviche.

Heart of Palm Ceviche
1 can of hearts of palm, sliced up
1 red bell pepper, chopped
1/2 onion, chopped
1 handful of chopped cilantro
2 green onions…chopped
1 mango, diced
Juice of a large lime (or two small)