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    Mango.org

    Grilled Mahi Mahi Sandwich with Mango Slaw

    Servings: 12
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    PREP TIME: |Cook Time:
    Recipe Categories: Main Dish, Foodservice

    Ingredients

    MAHI MAHI SANDWICH
    3 pounds Mahi Mahi, 4-ounce skinless portions, thawed
    3 tablespoons honey
    3 tablespoons canola oil
    12 1/2 teaspoon portions ground cinnamon and chile, to taste
    12 2-ounce portions Mango Slaw with Cashews and Mint, recipe follows
    12 4-ounce whole wheat hamburger buns
    1-1/2 limes, wedge cut in 8 pieces
    48 fresh carrot sticks, 3/8 x 4-inch
    MANGO SLAW WITH CASHEWS AND MINT:
    7-2/3 ounces fresh, ripe, peeled mango, julienne
    10 ounces Napa cabbage, sliced very thin
    2-1/4 ounces red bell pepper, julienne
    2-1/4 ounces red onion, julienne
    3 tablespoons fresh lime juice
    4 tablespoons rice wine vinegar
    1 tablespoon honey
    1 tablespoon olive oil
    1/4 teaspoon salt
    1/8 teaspoon crushed red pepper flakes
    2 tablespoons chopped fresh mint
    3/4 ounce cashews, toasted, coarsely chopped

    Instructions

    To prepare Mahi Mahi Sandwich:
    Thaw fish under refrigeration at 40˚F or below. Combine honey and oil. Brush ½ tablespoon honey mixture on each piece of fish and sprinkle ½ teaspoon of cinnamon-chile rub on each piece of fish. On a clean, well oiled char broiler place fish, oiled side down, and grill until minimum internal temperature is 145˚F (for 15 seconds). Hold at 140˚F or above for service, no longer than 30 minutes.

    Per order: Toast bun, using no margarine or butter. Place 1 piece of fish on heel of roll and top with 2 ounces Mango Slaw. Place crown of roll on sandwich to close. Serve immediately with 1 lime wedge and 4 carrot sticks.

    Shelf Life: If leftover, do not reuse.

    To 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 slaw and mix 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 to marinated slaw and toss to combine. Hold refrigerated at 40˚F or below.

    Serving Suggestions: Use within 24 hours.

    Source: Chef Chuck Hatfield, Sodexo


    Serving Suggestions

    Use within 24 hours.
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