Escovitch-Style Mahi-Mahi Sandwich with Mango Aioli

Save Recipe
  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Pickled Escovitch Peppers:

Mango Aioli:

Directions

  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.
Healthy Breakfast Sandwich
PREMIUM
18m Easy 97%
CLASS
Chicken Cobb Sandwich
PREMIUM
14m Easy 100%
CLASS
BBQ Pulled Pork Sandwich
PREMIUM
24m Easy 95%
CLASS
Baja Style Fish Tacos
PREMIUM
Gabriela Cámara

Baja Style Fish Tacos

6m Intermediate 97%
CLASS