Mahi Mahi Sandwich Recipe

Prepare fish

Pat the mahi mahi fillets dry with paper towels. Trim if needed and cut into 4 portions (about 4 oz each) if not already portioned.

Marinate

In a shallow dish combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Brush or spoon the mixture evenly over both sides of each fillet. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Combine spices

In a small bowl mix smoked paprika, onion powder, garlic powder, dried thyme, cayenne, 1/2 tsp black pepper and 3/4 tsp kosher salt. For blackened preparation: pat fillets dry, then press both sides of each fillet into the spice mix until a thin, even coating adheres.

Grilled option

Preheat grill to medium-high (about 400°F/200°C). Oil the grill grates lightly or brush fillets with 1 tsp olive oil. Place mahi mahi on the grill. Cook 3–5 minutes per side, until opaque and the internal temperature reaches 145°F (63°C) and the fish flakes easily. Remove from heat and let rest 2 minutes.

Blackened (pan) option

Heat a cast-iron skillet over medium-high heat until very hot. Add 1 tsp olive oil or a small knob of butter. Place spiced fillets in the pan and cook 3–4 minutes per side, pressing gently to maintain contact; fish will develop a dark crust. Cook until internal temperature reaches 145°F (63°C). Remove and rest 2 minutes.

Make remoulade-style sauce

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp hot sauce, 1 tsp chopped capers (if using), 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and adjust seasoning to taste.

Toast buns

Butter the cut sides of the buns lightly. Toast on the grill or in a skillet over medium heat until golden, about 1–2 minutes. Remove and keep warm.

Assemble sandwiches

Spread about 1–2 tbs of the sauce on the bottom bun. Add a lettuce leaf, place a cooked mahi mahi portion on top, then add 2–3 tomato slices and a few rings of red onion. Spoon additional sauce on the top bun and close the sandwich. Serve with lemon wedges for squeezing over the fish.

Serve immediately while fish is warm. Offer extra sauce and lemon wedges on the side. Leftover cooked mahi mahi can be chilled and used in salads or repeats within 2 days.