Grilled Mahi Mahi Sandwich
Grilled Mahi Mahi on Ciabatta
These grilled Mahi Mahi sandwiches are the BOMB! I make them for casual weekend dinners. Trust me when I say they're always a hit, especially for social night get-togethers.
Level: Easy
Total: 1 hr 25 min (includes chilling time)
Active: 25 min
Yield: 4 sandwiches
Ingredients
Pickled Red Onions:
1 large red onion thinly sliced
1 cup red cabbage thinly sliced
1 teaspoon cracked black pepper
1 teaspoon roughly chopped cumin seeds
1 teaspoon dried oregano
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
Garlic Aioli:
1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic salt
Kosher salt and freshly ground black pepper
Sandwiches:
2 teaspoons garlic powder
2 teaspoons paprika
Kosher salt and freshly ground black pepper
4 mahi-mahi fillets, (Preferred fresh but thawed if frozen)
2 tablespoons olive oil
Nonstick cooking spray, for the grill grates
4 ciabatta rolls buttered with garlic butter
1 cup mixed greens
2-3 tomatoes 1/4" sliced
4 slices Monterey Jack cheese
Garlic Butter:
4 cloves garlic, crushed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 teaspoon chopped parsley
Directions
For the pickled red onions: pack the red onion and red cabbage into a 16-ounce mason jar (or glass container with lid).Add the black pepper, cumin seeds and oregano to the onion and cabbage. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions and cabbage. Set aside to cool for at least 1 hour, then refrigerate until ready to use.
For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
Place Garlic Butter ingredients together in microwave safe dish. Microwave for 20 seconds at a time until soft. Mix together and butter the ciabatta bread.
For the sandwiches: Preheat the grill to medium-high heat.
Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, butter the rolls and place on grill. Toast buns for 1 minute.
Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and cabbage and tomatoes. Top with mixed greens and cheese.