MAHI MAHI SANDWICH
MANGO SLAW WITH CASHEWS AND MINT:
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.
Source: Chef Chuck Hatfield, Sodexo
Use within 24 hours.