Escovitch-Style Mahi-Mahi Sandwich with Mango Aioli

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
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4 tablespoons butter

1 tablespoon kosher salt 

1 teaspoon chili powder 

1 teaspoon paprika 

1 teaspoon freshly ground black pepper 

1 teaspoon onion powder 

1 teaspoon granulated garlic 

1 teaspoon dried thyme 

1 teaspoon dried oregano 

1/2 teaspoon cayenne 

4 mahi-mahi fillets (4 to 6 ounces each), skin removed

Vegetable oil, for the grill grates

Nonstick cooking spray, for the grill grates

4 large Hawaiian rolls, buttered and griddled 

Pickled Escovitch Peppers, recipe follows

2 cups shredded iceberg lettuce 

Mango Aioli, recipe follows

Pickled Escovitch Peppers:

1 1/2 cups apple cider vinegar

1/3 cup granulated sugar 

1 tablespoon honey 

2 sprigs fresh thyme 

1 sprig fresh tarragon 

Kosher salt 

1 red bell pepper, julienned 

1 yellow bell pepper, julienned 

1 jalapeño pepper, julienned 

1/2 onion, thinly sliced 

Mango Aioli:

1 cup mayonnaise

1/4 cup mango chutney 

Zest and juice from 1 lime 

Kosher salt and freshly ground black pepper


  1. In a pot, heat the butter until melted. Turn off the heat and add the salt, chili powder, paprika, pepper, onion powder, granulated garlic, dried thyme, oregano and cayenne and allow the spices to bloom. (Alternatively, combine all the spices and the butter in a microwave-safe bowl. Cover with a wet paper towel and microwave on high for 45 seconds. Whisk together and let cool completely.)
  2. Heat a grill to medium high and cover.
  3. Coat both sides of the fish with the blackening spice/butter mixture.
  4. Clean the grill grates very well and coat with vegetable oil and nonstick spray for that super nonstick double coverage.
  5. Grill the fish on high, uncovered, until the internal temperature registers 130 to 135 degrees F, 3 to 4 minutes a side. Do not move the fish prematurely or it will stick. Only use a thin, metal fish spatula to flip.
  6. Put a piece of fish on each bottom bun and top with Pickled Escovitch Peppers and shredded lettuce. Add a schmear of Mango Aioli on the top buns, close and eat!

Pickled Escovitch Peppers:

  1. Combine the vinegar, sugar, honey, thyme, tarragon and some salt in a small saucepan and bring to a boil. Turn off the heat and add the peppers and onion. Let cool to room temperature.

Mango Aioli:

  1. Mix together the mayonnaise, mango chutney and lime zest and juice in a bowl. Season with salt and pepper.