Grilled Mahi Mahi Sandwich with Mango Slaw
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS12
Source: Chef Chuck Hatfield, Sodexo
Grilled Mahi Mahi Sandwich with Mango Slaw
Ingredients
Mahi Mahi Sandwich
- 3 lbs Mahi Mahi, 4 oz Skinless Portions
- 3 Tbsp Honey
- 3 Tbsp Canola Oil
- 12 ½ Tsp Portions Ground Cinnamon and Chile
- 12 - 2 oz Portions Mango Slaw with Cashews and Mint
- 12 - 4 oz Ounce Whole Wheat Hamburger Buns
- 1 ½ Limes Wedge Cut in 8 Pieces
- 48 Fresh Carrot Sticks
Mango Slaw with Cashews and Mint
- 7 - ⅔ oz Fresh, Ripe, Peeled Mango
- 10 oz Napa cabbage
- 2 - ¼ oz Red Bell Pepper
- 2 - ¼ oz Red Onion
- 3 Tbsp Fresh Lime Juice
- 4 Tbsp Rice Wine Vinegar
- 1 Tbsp Honey
- 1 Tbsp Olive Oil
- ¼ Tsp Salt
- ⅛ Tsp Crushed Red Pepper Flakes
- 2 Tbsp Chopped Fresh Mint
- ¾ oz Cashews
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS12
Source: Chef Chuck Hatfield, Sodexo
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.
Use within 24 hours.