Escovitch Mahi Mahi Sandwich with Mango Aioli
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Caribbean fish sandwich is perfect for summer. Mahi-mahi fillet is rubbed with a savory spice blend, grilled, and served on a bun topped with Jamaican-style pickled escovic peppers. Another amazing component of this sandwich is the mango aioli. This easy-to-make sauce made with mayonnaise and mango chutney adds a sweet, fruity note to the savory sandwich.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Jamaican mahi-mahi
- 4 tablespoons butter
- 1 tbsp coarse salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 tsp onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 tsp cayenne pepper
- 4 mahi-mahi fillets (110–170 g each), skinless
- 4 large Hawaiian buns, greased and toasted in a skillet
- Pickled Escovic peppers, see recipe below
- 2 cups shredded iceberg lettuce
- Mango aioli, recipe below
Pickled Escovic peppers
- 1.5 cups apple cider vinegar
- 1/3 cup granulated sugar
- 1 tbsp. honey
- 2 sprigs of fresh thyme
- 1 sprig of fresh tarragon
- 1 red bell pepper, cut into strips
- 1 yellow pepper, cut into strips
- 1 jalapeño pepper, cut into strips
- Half an onion, thinly sliced
Mango aioli
- 1 cup mayonnaise
- 1/4 tbsp. mango chutney
- Zest and juice of 1 lime
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Cooking the dish according to the recipe:
- Melt the butter in a saucepan. Turn off the heat and add the salt, chili powder, paprika, black pepper, onion powder, granulated garlic, dried thyme, oregano, and cayenne pepper, letting the spices bloom. Alternatively, combine all the spices and butter in a microwave-safe bowl. Cover with a damp paper towel and microwave on high for 45 seconds. Stir and let cool completely.
- Preheat the grill to medium-high heat and cover. Brush the fish on both sides with the spice mixture and butter.
- Clean the grill grate thoroughly, brush with vegetable oil and spray with cooking spray for a double non-stick coating.
- Grill the fish, uncovered, until the internal temperature reaches 135–135°F (54–57°C), 3–4 minutes per side. Do not turn the fish prematurely, or it will stick. Use a thin metal spatula to turn the fish.
- Place a piece of fish on each bottom bun half, top with pickled Escowiche peppers and shredded lettuce. Spread mango aioli on the top bun halves, close, and enjoy!
Pickled Escovic peppers:
Combine vinegar, sugar, honey, thyme, tarragon, and a pinch of salt in a small saucepan and bring to a boil. Turn off the heat and add the peppers and onion. Let cool to room temperature.
Mango aioli:
Combine mayonnaise, mango chutney, lime zest and juice in a bowl. Season with salt and pepper.
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