Ribeye Sandwich Recipe

Season and rest

Pat mahi-mahi fillets dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature while you prepare the other components (about 10–15 minutes).

Pan-sear fillets

Heat a large skillet over medium-high heat until hot. Add 2 tbsp neutral oil and 1 tbsp unsalted butter. When butter has melted and the fat is shimmering, add the fillets presentation side down (don't overcrowd; work in batches if necessary). Sear without moving for 3–4 minutes until a golden crust forms. Flip and cook 2–3 minutes more, or until the fish reaches an internal temperature of 130–135°F (it will continue to carryover cook). Remove to a warm plate and loosely tent with foil.

Make the sauce

While fish rests, combine 1 cup Thai basil, 1/2 cup cilantro, 3 garlic cloves, 1 tsp peeled fresh ginger, and 1 Thai chile (stemmed) in a food processor or blender. Add 2 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tsp brown sugar, 2 tbsp neutral oil, and 1/2 tsp fish sauce (optional). Pulse until a coarse, saucy consistency is achieved—scrape down bowl once if needed. Taste and adjust: more lime for brightness, more sugar if too sharp, or more chile for heat.

Finish sauce

If sauce is very thick, thin with 1–2 tsp water or additional lime juice to reach a loose sauce that will coat the fish. Transfer to a small bowl and keep warm or at room temperature.

Toss fish in sauce

Gently fold the warm seared mahi-mahi into the sauce just before plating so the sauce lightly coats the fillets without breaking them apart. (Alternatively, spoon sauce over the fillets on the plate.)

Cook potatoes and garlic

Place 2 lb cubed Yukon Gold potatoes and 4 garlic cloves in a large pot. Cover with cold water by 1 inch and add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes and garlic well and return them to the hot pot to dry for 1 minute. Mash with a potato masher or ricer until mostly smooth.

Finish mashed potatoes

Warm 0.75 cup milk (or half-and-half) with 4 tbsp unsalted butter until butter melts. Gradually add the warm milk-butter mixture to the potatoes, mashing until smooth and creamy. Season with 1.5 tsp salt and 1/2 tsp black pepper; adjust to taste. Keep warm until plating.

Roast or pan-roast asparagus

Preheat oven to 425°F (if roasting). Toss 1 lb trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. For oven method: spread in a single layer on a rimmed baking sheet and roast 8–10 minutes until tender-crisp and slightly blistered. For stovetop: heat a skillet over medium-high heat, add the asparagus and cook, turning occasionally, about 6–8 minutes until tender-crisp.

Finish and serve

Remove asparagus from heat and squeeze a little lemon over the spears just before plating.

Divide garlic mashed potatoes between 4 plates, making a shallow bed in the center for the fish. Place a sauced mahi-mahi fillet atop the potatoes. Arrange 4–5 asparagus spears alongside. Spoon any remaining Thai basil sauce over the fish and around the plate as desired. Drizzle 1 tsp olive oil over the fish and sprinkle 1/4 cup chiffonaded Thai basil leaves on top for freshness. Serve with lemon wedges.