The Day Boat Recipe

Prep fish

Pat the mahi mahi fillets very dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust both sides with the 2 tbs of flour, shaking off excess so there is only a thin coating.

Preheat pan

Place a heavy skillet (preferably stainless steel or cast iron) over medium-high heat for 2–3 minutes until hot. Add 1 tbs olive oil and 1 tbs unsalted butter and let the butter foam but not burn.

Pan-sear

Carefully place the fillets in the skillet. Sear without moving for 3–4 minutes until the underside is golden-brown and releases easily. Flip and cook 2–3 minutes more until the fish registers 130–135°F (54–57°C) for moist, flaky fish (or cook to desired doneness). Total cook time will depend on thickness.

Finish

Remove fillets to a plate and rest for 2 minutes. Squeeze a little lemon over each fillet just before assembling.

In a small bowl, combine 3 tbs mayonnaise, 2 tbs finely diced dill pickles, 1 tsp chopped capers, 1 tbs minced shallot, 1 tbs chopped fresh parsley, 1 tsp fresh lemon juice, and 1 tsp Dijon mustard. Season with 1/4 tsp kosher salt and 1 tsp black pepper. Stir until smooth and taste; adjust brightness with more lemon or salt if needed. Refrigerate until ready to use (can be made up to 24 hours ahead).

In a medium bowl toss 4 cups mixed baby greens with 1 tbs extra-virgin olive oil, 1 tsp sherry vinegar or lemon juice, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss lightly just before plating so leaves remain crisp.

Toast buns

Butter the cut sides of 2 brioche buns with 1 tbs softened butter. Place buttered side down in a clean skillet over medium heat and toast until golden, about 1–2 minutes. Remove from heat.

Assemble sandwiches

Spread 1–1.5 tbs tartar sauce on the bottom half of each toasted bun. Place a handful (about 1/2 cup) of dressed mixed greens on top of the sauce. Place one seared mahi mahi fillet on the greens. Spoon an additional 1 tsp tartar sauce on the fish if desired, then top with the bun crown. Serve immediately with lemon wedges on the side.

Note on plating: If serving as a composed plate instead of a sandwich, place the greens dressed in a small mound, lay the mahi on top, add a dollop of tartar to the side and serve the toasted brioche on the plate.