Blackened Mahi Sandwich Recipe

For the Sandwiches

1. 1

   Make the Herb Remoulade

   In a small bowl combine 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp finely chopped capers, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1 tsp fresh lemon juice and a dash of hot sauce. Season with a pinch of salt and black pepper. Taste and adjust acidity or heat as desired. Chill while you prepare the fish.

2. 2

   Prepare the Blackening Spice

   In a small bowl mix 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp ground black pepper, 1 tsp cayenne pepper and 1 tsp sea salt. Stir thoroughly to combine.

3. 3

   Season the Mahi

   Pat the mahi fillets dry with paper towels. Lightly brush both sides with 1 tbsp vegetable oil. Generously coat both sides of each fillet with the blackening spice mixture, pressing the spice into the surface so it adheres evenly.

4. 4

   Cook the Fish (Blacken)

   Heat a heavy skillet (cast-iron preferred) over medium-high to high heat until very hot, about 3–5 minutes. Add a small amount of oil to coat the pan if needed. Place the seasoned fillets in the pan and cook without moving for 2.5–3 minutes to form a dark, charred crust. Flip and cook the second side 2–3 minutes more until the fish is opaque and flakes easily with a fork (internal temp about 140–145°F / 60–63°C). Remove from pan and let rest for 2 minutes.

5. 5

   Toast the Buns

   While the fish rests, spread 1 tbs softened butter on cut sides of brioche buns. In a clean skillet over medium heat or in the same pan wiped clean, toast the buns buttered-side down until golden and slightly crisp, about 1–2 minutes. Remove from heat.

6. 6

   Assemble the Sandwiches

   Spread a generous layer (about 1–1½ tbsp) of herb remoulade on the bottom half of each toasted brioche bun. Place 1 leaf of lettuce, then one 6 oz blackened mahi fillet on top. Add 2 tomato slices over the fish and top with the remaining lettuce leaf if desired. Spread a thin layer (about 1 tsp) of remoulade on the top bun and close the sandwich. Serve immediately with lemon wedges.