Mahi Sandwich* Recipe

Pat the mahi mahi fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil.

In a small bowl, combine smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne, black pepper and kosher salt. Mix to form the blackening spice blend.

Generously season both sides of each fillet with the spice blend, pressing gently so the spices adhere.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs butter and swirl to coat.

Add fillets to the pan (skinless side down if applicable). Cook without moving for 3–4 minutes until a dark crust forms and edges turn opaque. Flip and cook 2–3 minutes more until the fish flakes easily and registers 135–140°F (57–60°C). Remove to a plate and let rest 2 minutes.

While the fish cooks, prepare the slaw. Peel and dice the mango into thin matchsticks or small cubes.

Thinly slice or shred the green cabbage to yield about 2 cups. Dice the red bell pepper into small strips.

In a medium bowl combine mango, cabbage, red bell pepper and cilantro.

In a small bowl whisk together lime juice, honey, 1 tsp olive oil, salt and black pepper. Pour dressing over the slaw and toss to combine. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made up to 1 hour ahead).

Mince the garlic finely or grate on a microplane. Finely chop parsley and chives.

In a small bowl combine mayonnaise, garlic, lemon juice, chopped parsley, chives and 1 tsp olive oil. Stir until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. Refrigerate until assembly.

Split the buns or rolls and butter the cut sides with the reserved butter. Toast cut sides in a skillet over medium heat until golden, about 1–2 minutes.

Spread about 1–2 tbs garlic herb aioli on the bottom half of each toasted bun.

Place a lettuce leaf (if using) on the aioli, then place a blackened mahi fillet on top of the lettuce.

Top each fillet with a generous portion (about 1/3 to 1/2 cup) of mango slaw. Spoon a little extra aioli on the top bun if desired, close the sandwich and serve immediately with a lime wedge.

Make-ahead and storage

Slaw can be made 1 day ahead and refrigerated. Aioli can be made 2–3 days ahead and kept chilled. Cooked fish is best served immediately but can be refrigerated for up to 24 hours and gently reheated; for best texture, reheat in a 350°F oven for 6–8 minutes.