Mahi Mahi Sandwich Recipe
lemon-dill mayo, coleslaw, onion-jalapeno ponzu, mixed cheeses & avocado
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Ingredients
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Lemon-Dill Mayo
Coleslaw
Onion-Jalapeno Ponzu
Mahi Mahi and Assembly
Method
Lemon-Dill Mayo
- 1
Prepare the Mayo
In a medium bowl, combine 1 cup of mayonnaise, 2 tablespoons of chopped fresh dill, 2 tablespoons of lemon juice, and 1 teaspoon of garlic powder. Mix well until smooth. Set aside in the refrigerator until ready to use.
Coleslaw
- 2
Make the Coleslaw
In a large bowl, combine 2 cups of thinly sliced green cabbage and 1 cup of grated carrot. In a separate bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 teaspoon of black pepper. Pour the dressing over the cabbage and carrot mixture, and toss to combine. Refrigerate for at least 30 minutes before serving.
Onion-Jalapeno Ponzu
- 3
Prepare the Ponzu Sauce
In a small bowl, mix together 1 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of minced jalapeno, 1 tablespoon of finely chopped red onion, and 1 tablespoon of lime juice. Stir well and set aside.
Mahi Mahi and Assembly
- 4
Cook the Mahi Mahi
Preheat a grill or a large skillet over medium-high heat. Brush 4 pieces of mahi mahi fillets with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1 teaspoon of black pepper. Grill or cook the fillets for about 4-5 minutes on each side until they are cooked through and flaky.
- 5
Assemble the Sandwiches
To assemble the sandwiches, place a grilled mahi mahi fillet on the bottom half of each burger bun. Top with a generous spoonful of lemon-dill mayo, a handful of coleslaw, a drizzle of onion-jalapeno ponzu, a sprinkle of mixed cheeses, and a few slices of avocado. Cover with the top half of the bun and serve immediately.