Fresh Mahi-mahi Sandwich Recipe

Prepare fish

Pat the mahi-mahi fillets dry with paper towels. In a small bowl combine 1 tbs olive oil (or 1 tbs vegetable oil), lemon juice, garlic powder, smoked paprika, kosher salt and black pepper. Brush or rub this mixture evenly over both sides of the fillets. Let sit 10 minutes at room temperature while you prepare other components.

Grill option

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grill grates. Place fillets on the hot grill and cook 3–4 minutes per side, flipping once, until opaque throughout and internal temperature reaches 145°F (63°C). Remove and rest 2–3 minutes.

Pan-fry (light fry) option

If frying, heat 2 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. If using the light fry breading (see next section), coat each seasoned fillet in the batter and carefully place in the hot oil. Cook 3–4 minutes per side until golden and cooked through (internal 145°F / 63°C). Transfer to a paper towel-lined plate to drain briefly.

Make a thin batter by whisking together the 1/2 cup flour, 2 tsp cornstarch, 3 tbs cold water or club soda, 1/4 tsp salt and 1/4 tsp black pepper until smooth. The batter should be slightly thicker than milk but thin enough to coat the fillet lightly. Dip each seasoned fillet into the batter, allowing excess to drip off, then proceed to pan-fry as directed above.

Slice the egg buns in half. Lightly butter cut sides with softened butter. Toast cut-side down in a skillet over medium heat or on a griddle for 1–2 minutes until golden. Keep warm.

While fish cooks, core and slice the tomato into 4–6 slices. Thinly slice about 1/4 of the red onion into rings. Wash and dry lettuce leaves. Have pickle slices ready.

Assemble: spread sauce on both bun halves (bottom and top). Place 1–2 lettuce leaves on the bottom bun, add the cooked mahi-mahi fillet, top with 2–3 tomato slices, a few rings of red onion, and 3 pickle slices. Close with top bun and serve.

Whisk together the mayonnaise, Dijon mustard, lemon zest, optional hot sauce, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning. If the sauce is too thick, thin with 1 tsp water or lemon juice. Keep refrigerated until assembly.

Oven method (for frozen or hand-cut): Preheat oven to 425°F (220°C). Toss fries or potato sticks with 2 tbs oil and spread in a single layer on a rimmed baking sheet. Bake 20–30 minutes, turning once, until golden and crisp. Season with 1 tsp salt immediately.

Fryer/pan method (for frozen): Deep-fry according to package instructions. For hand-cut: heat oil in a deep pot to 350°F (175°C) and fry in batches until golden, 3–5 minutes per batch. Drain on paper towels and season with salt.

Serve fries alongside the sandwich while hot.