Mahi Mahi Blt Recipe

In a small bowl combine 1/2 cup mayonnaise, 1 tsp mustard, chopped jalapeño, 1 tsp lemon juice, 1 tsp chopped capers, 1/2 tsp minced garlic, 1/4 tsp smoked paprika, 1/4 tsp hot sauce (optional), 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth. Taste and adjust heat or acidity. Refrigerate at least 15 minutes to let flavors meld.

Prep potatoes

Wash and peel the russet potatoes if desired. Cut each potato into 1/4–1/3-inch sticks for hand-cut fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch, then pat completely dry with paper towels or a clean kitchen towel.

First fry (blanch)

Heat oil in a deep pot or fryer to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until softened and pale (do not brown). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes; can refrigerate for up to 30 minutes.

Second fry (crisp)

Heat oil to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt. Keep warm in a low oven (200°F/95°C) while finishing the sandwich components.

Cook the Applewood smoked bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. Reserve 1 teaspoon of the bacon fat in the skillet for toasting rolls if desired.

Slice tomatoes into 1/4-inch thick rounds. Season lightly with a pinch of salt.

Halve the sandwich rolls and spread 1/2 tsp softened butter on cut sides. Toast cut-side down in the bacon skillet or a separate pan over medium heat until golden, 1–2 minutes. Set aside.

Pat the mahi mahi fillets dry with paper towels. Brush both sides lightly with 2 tbsp olive oil to help seasonings adhere.

In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder. Sprinkle the spice mix evenly over both sides of the fillets, pressing gently so it adheres.

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add the reserved 1 tsp bacon fat (optional) and/or 1 tsp olive oil. Place the fillets in the skillet and sear undisturbed for 3–4 minutes until golden-brown on the bottom.

Flip the fillets and sear the other side for 2–3 minutes, or until the fish registers 135–140°F (57–60°C) in the thickest part for moist, flaky fish. Total cook time will depend on thickness (aim for opaque, flakey flesh). Remove from pan and let rest 2 minutes.

To assemble: spread about 1–2 tablespoons of jalapeño remoulade on the bottom half of each toasted roll. Place a lettuce bed (about 1 cup per sandwich), then 2–3 tomato slices, followed by the seared mahi mahi fillet. Top each fillet with 3 slices of crisp bacon. Add more remoulade to the top bun if desired and close sandwich.

Serve each Mahi Mahi BLT with a generous portion of hand-cut fries and an extra ramelet of jalapeño remoulade on the side.