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Grilled Mahi Mahi Sandwich with Mango Slaw

Grilled Mahi Mahi Sandwich with Mango Slaw

Course Chef Creation, Dinner, Lunch
Ingredients Seafood
Language English
Servings 12

Ingredients

Mahi Mahi Sandwich

  • 3 lbs Mahi Mahi, 4 oz Skinless Portions Thawed
  • 3 Tbsp Honey
  • 3 Tbsp Canola Oil
  • 12 ½ Tsp Portions Ground Cinnamon and Chile To Taste
  • 12 - 2 oz Portions Mango Slaw with Cashews and Mint Recipe Follows
  • 12 - 4 oz Ounce Whole Wheat Hamburger Buns
  • 1 ½ Limes Wedge Cut in 8 Pieces
  • 48 Fresh Carrot Sticks ⅜ x 4 in

Mango Slaw with Cashews and Mint

  • 7 - ⅔ oz Fresh, Ripe, Peeled Mango Julienne
  • 10 oz Napa cabbage Sliced Very Thin
  • 2 - ¼ oz Red Bell Pepper Julienne
  • 2 - ¼ oz Red Onion Julienne
  • 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 Toasted, Coarsely Chopped

Instructions

To Prepare Mahi Mahi Sandwich:

  1. Thaw fish under refrigeration at 40˚F or below.

  2. Combine honey and oil.

  3. Brush ½ tablespoon honey mixture on each piece of fish and sprinkle ½ teaspoon of cinnamon-chile rub on each piece of fish.

  4. On a clean, well oiled char broiler place fish, oiled side down, and grill until minimum internal temperature is 145˚F (for 15 seconds).

  5. Hold at 140˚F or above for service, no longer than 30 minutes.

Per Order:

  1. Toast bun, using no margarine or butter. 

  2. Place 1 piece of fish on heel of roll and top with 2 ounces Mango Slaw. 

  3. Place crown of roll on sandwich to close.

  4. Serve immediately with 1 lime wedge and 4 carrot sticks.

Shelf Life:

  1. If leftover, do not reuse.

To Prepare Mango Slaw:

  1. Toss mango, cabbage, red bell pepper and onion in a large bowl. 

  2. In a separate bowl whisk together lime juice, vinegar, honey, oil, salt and red pepper flakes.

  3. Pour over slaw and mix well to combine. 

  4. Marinate under refrigeration at 40˚F or below for at least 2 hours prior to use.

  5. Just before service: Add mint and cashews to marinated slaw and toss to combine. 

  6. Hold refrigerated at 40˚F or below.

  7. Use within 24 hours.

Recipe Notes

Source: Chef Chuck Hatfield, Sodexo