Island Mahi Mahi Sandwich Recipe

Marinate fish

Pat the mahi mahi fillets dry with paper towels and cut into 4 sandwich-sized portions if needed. In a shallow dish, whisk together 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp vegetable oil, 1 tsp minced garlic, 1 tsp black pepper and 1/2 tsp kosher salt. Add fillets to the dish and turn to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook fish

Heat a large nonstick skillet or grill pan over medium-high heat until hot. Add 1 tsp oil if needed. Place fillets in the pan and cook 3–4 minutes per side for 1/2-inch thick pieces, or until fish flakes easily and reaches an internal temperature of 145°F (63°C). Remove from heat and let rest 2 minutes, then flake into large chunks suitable for sandwiches.

Combine 2 cups thinly sliced green cabbage, 1/2 cup red cabbage, 1/2 cup julienned carrot, 1/2 cup finely diced fresh pineapple, 2 tbsp finely diced red onion and 2 tbsp chopped cilantro in a medium bowl.

In a small bowl, whisk together 3 tbsp mayonnaise, 1 tbsp plain yogurt, 1 tsp honey, 1 tsp lime zest, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over the cabbage mixture and toss to coat. Let sit 10 minutes to marry flavors (or refrigerate up to 1 hour).

Toast the brioche buns: spread softened butter on cut sides and toast in a skillet over medium heat until golden, about 1–2 minutes per side. Alternatively, toast under a broiler briefly.

Spread 1 tbsp chipotle mayo on the bottom half of each toasted bun (reserve remaining mayo for serving).

Place a generous portion of flaked mahi mahi on the mayo-lined bottom bun (about 3–4 oz fish per sandwich).

Top the fish with a heaping 1/4–1/3 cup island slaw. Add optional garnishes if using: 2–3 avocado slices and 1/2 tbsp pickled jalapeños per sandwich for heat.

Cap with the top bun and serve immediately with lime wedges on the side. Estimated per-sandwich squeeze of fresh lime enhances the island flavor.