The Chef

Restaurants

Meals

Drinks

Restaurants›Crabby Joe's Deck & Grill - Daytona Beach›Mahi Sandwich Recipe

Mahi Sandwich Recipe

Name: Crabby Joe's Deck & Grill - Daytona Beachs Mahi Sandwich Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Ingredients: 1 piece mahi mahi fillets (skinless, about 4–6 oz each); 1 tbs olive oil; 1 tbs lemon juice; 1 tsp smoked paprika; 1 tsp garlic powder; 3 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 cup green cabbage, thinly shredded; 0.5 cup red cabbage, thinly shredded; 0.5 cup carrot, julienned or grated; 3 tbs mayonnaise; 1 tbs plain Greek yogurt (or more mayo); 1 tsp apple cider vinegar; 0.5 tsp honey; 0.5 tsp Dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper; 3 tbs tartar sauce (store-bought or homemade); 0.5 tsp lemon zest; 0.5 tsp hot sauce (optional); 1 piece burger buns or soft ciabatta rolls; 1 tsp butter (for toasting buns); 1 leaf leaf lettuce or baby spinach; 2 slice tomato, sliced (optional); 1 piece lemon wedges (for serving)

Inspired by Crabby Joe's Deck & Grill - Daytona Beach

Time30m

Serves1

Make Mahi Sandwich Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mahi fillets & seasoning

1 piece mahi mahi fillets (skinless, about 4–6 oz each)

1 tbs olive oil

1 tbs ReaLemon lemon juice

1 tsp Smoked paprika

1 tsp Watkins garlic powder

3 tsp kosher salt

1 tsp black pepper (freshly ground)

Slaw

1 cup green cabbage, thinly shredded

1/2 cup red cabbage, thinly shredded

1/2 cup carrot, julienned or grated

3 tbs Mayonnaise

1 tbs plain Greek yogurt (or more mayo)

1 tsp Apple cider vinegar

1/2 tsp Honey

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sauce

3 tbs tartar sauce (store-bought or homemade)

1/2 tsp Lemon zest

1/2 tsp hot sauce (optional)

Assembly & bread

1 piece burger buns or soft ciabatta rolls

1 tsp butter (for toasting buns)

1 leaf leaf lettuce or baby spinach

2 slice tomato, sliced (optional)

1 piece lemon wedges (for serving)

Method

Mahi fillets & seasoning

Prep the fish

Pat the mahi mahi fillet dry with paper towels. If using one large fillet, portion into a 4–6 oz piece. Place fish on a plate.

Season

In a small bowl combine olive oil, lemon juice, smoked paprika, garlic powder, kosher salt, and black pepper. Brush or rub the mixture all over both sides of the fish, pressing lightly so the seasoning adheres. Let sit at room temperature for 10 minutes while you prepare slaw and sauce (or refrigerate up to 30 minutes).

Cook the fish

Heat a nonstick skillet or cast-iron pan over medium-high heat until hot. Add a thin film of oil if pan is dry. Place the seasoned fillet in the pan and cook without moving for 3–4 minutes to develop a golden crust. Flip and cook 2–4 minutes more until the fish flakes easily with a fork and reaches an internal temperature of 130–140°F (54–60°C). Remove from heat and let rest 2 minutes; the fillet will finish cooking while resting.

Slaw

Make the dressing

In a medium bowl whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.

Toss slaw

Add shredded green cabbage, red cabbage, and carrot to the dressing. Toss until evenly coated. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

Sauce

Finish tartar

Stir lemon zest and hot sauce (if using) into the tartar sauce. Taste and adjust — add more lemon for brightness or a touch more hot sauce for heat. Keep the sauce refrigerated until assembly.

Assembly & bread

Toast the buns

Split buns or rolls and lightly butter cut sides. Toast in a skillet over medium heat until golden and crisp, about 1–2 minutes per side. Alternatively, toast under a broiler for 1–2 minutes, watching closely.

Assemble the sandwich

Spread about 1–1 1/2 tablespoons of the prepared tartar sauce on the bottom bun. Place a lettuce leaf or a small handful of spinach on the sauce to create a moisture barrier. Transfer the cooked mahi fillet on top of the lettuce. Spoon a generous 1/3 to 1/2 cup of slaw on the fish (adjust to preference). Add 1–2 tomato slices if using. Spread a little tartar sauce on the top bun and close the sandwich.

Serve

Cut the sandwich in half if desired and serve immediately with lemon wedges on the side for squeezing over the fish. Suggestion: pair with fries or a green salad.