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Grilled Mahi Mahi Sandwich with Mango Slaw
For a healthier take on the usual fried fish sandwich, chef Hatfield of Sodexo grills mahi mahi with a spiced honey glaze and layers it on a whole wheat bun. A minty mango slaw adds a refreshing twist and makes tartar sauce unnecessary.
Photo courtesy of National Mango Board
Servings
12
12
Cuisine Type
- american
Day Part
- Lunch
Menu Part
- Sandwich
Main Ingredient
- Seafood
Chef Chuck Hatfield
Sodexo Corporate Services
Philadelphia
For a healthier take on the usual fried fish sandwich, chef Hatfield of Sodexo grills mahi mahi with a spiced honey glaze and layers it on a whole-wheat bun. A minty mango slaw adds a refreshing twist and makes tartar sauce unnecessary.
Ingredients
Mahi mahi
3 lbs. mahi mahi (4-oz. skinless portions), thawed
3 tbsp. honey
3 tbsp. canola oil
3 tsp. ground cinnamon, divided
3 tsp. ground chilies, divided
12 whole-wheat hamburger buns
1 1/2 limes, cut in 8 pieces
48 carrot sticks
Mango slaw
7-2/3 oz. fresh, ripe, peeled mango, julienned
10 ounces Napa cabbage, sliced very thin
2 1/4 oz. red bell pepper, julienned
2 1/4 oz. red onion, julienned
3 tbsp. fresh lime juice
4 tbsp. rice wine vinegar
1 tbsp. honey
1 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
2 tbsp. chopped fresh mint
3/4 oz. cashews, toasted and coarsely chopped
Steps
Prepare mango slaw: Toss mango, cabbage, red bell pepper and onion in a large bowl. In a separate bowl, whisk together lime juice, vinegar, honey, oil, salt and red pepper flakes. Pour over mango mixture and toss well to combine. Marinate under refrigeration at 40 F or below for at least 2 hours prior to use. Just before service, add mint and cashews and toss to combine.
Prepare grilled mahi mahi: Thaw fish under refrigeration at 40 F or below. Combine honey and oil in one small dish, ground cinnamon and chilies in another dish. Brush 1/2 tablespoon honey mixture on each piece of fish and sprinkle with 1/2 teaspoon cinnamon-chili rub.
On clean, well-oiled char broiler, place fish, oiled-side down. Grill until minimum internal temperature reaches 145 F. (Hold at that temperature for 15 seconds.) Hold at 140 F or above for service, no longer than 30 minutes.
Per order: Toast bun. Place one piece of grilled fish on bottom of bun; layer with 2 ounces mango slaw and cover with top of bun. Serve immediately with 1 lime wedge and 4 carrot sticks.
Photo courtesy of National Mango Board
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