Halibut Focaccia Sandwich Courtesy Of: Sysco Corporation Halibut Focaccia Sandwich Lemon-Pepper Aioli: 3 cups Sysco Imperial mayonnaise 2 tbsp. Sysco Classic lemon juice 6 cloves Sysco Brand fresh garlic, pressed 4 tsp. Lemon zest 2 tsp. Sysco Imperial Dijon-style mustard 2 tsp. Sysco Imperial/McCormick black pepper 24 (6 oz. Ea.) Portico Simply boneless halibut steaks, skinned, thawed if necessary To taste Sysco Imperial/McCormick salt 48 pieces Focaccia (6-in x 2-1/2 in) 4-1/4 cups fresh Red bell peppers, roasted, sliced* Sysco Imperial sliced red onions Sysco Brand fresh arugula** • *To roast peppers: Place peppers directly over burner flame, turning until completely blackened. Put in paper bag; let sit 5 minutes. Run under cold water to remove blackened skin. Remove seeds and stems. Cut into strips and toss with even amounts Sysco Supreme Italian extra-virgin olive oil and Sysco Supreme balsamic vinegar, just to coat.
• **Or substitute twenty four 6-inch sourdough rolls, split in half.

Preparation 1. To prepare aioli, whisk together all ingredients until well combined.
2. Skin halibut steaks.
3. For each serving: Season 1 halibut steak with salt and pepper. Broil steak 5 to 6 inches from heat for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with fork. Spread 2 pieces Focaccia with 1 tablespoon aioli. Place halibut on 1 piece. Top with roasted peppers, onions and arugula. Cover with remaining piece of Focaccia.
4. NOTE: Anticipate customer requests for more of the lemon-pepper mayonnaise. Make extra and serve it on the side. Whole roasted pimiento can be substituted for the roasted red bell pepper.