Grilled Mahi-Mahi Sandwiches

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 305, total fat 17 G., saturated fats 2 G., proteins 14 G., carbohydrates 19 G., fiber 2 G., cholesterol 49 mg, sodium 344 mg, sugar 3 G.

Fish sandwiches are a healthy alternative to traditional beef burgers, and tender mahi-mahi has a relatively mild flavor that makes a great backdrop for other vibrant ingredients. Make a sandwich with garlic aioli, grilled mahi-mahi, pickled red onion, and arugula, and enjoy a stunning combination of fresh and spicy flavors.

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.

Ingredients for the recipe:

Pickled red onions

1 large red onion
1 tbsp. pickling spices
1 cup white vinegar
1 tbsp coarse salt
1 tbsp. sugar

Garlic aioli

1 cup mayonnaise
1 tbsp lemon juice
0.5 tsp garlic salt

Sandwiches

2 tsp garlic powder
2 tsp paprika
4 mahi-mahi fillets, thawed
2 tbsp. l. olive oil
Cooking spray to spray the grill grates
4 ciabatta buns
1 cup young arugula
Garlic oil, optional

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Pickled red onions:

Thinly slice the red onion and place it in a 0.5-liter glass jar. Add the pickling spices. In a medium saucepan, combine the vinegar, salt, sugar, and 1 cup of water and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool for about 5 minutes, then pour the brine over the onions. Let cool to room temperature for at least 1 hour, then refrigerate until ready to use.
Garlic aioli:

In a small bowl, combine mayonnaise, lemon juice, garlic salt, and pepper. Cover and refrigerate until ready to use.

Preheat the grill to medium-high heat. In a small bowl, combine the garlic powder, paprika, and a pinch of salt and black pepper. Brush the fish evenly with oil and sprinkle the spice mixture on both sides.
Sandwiches:

Spray the grill grate with cooking spray. Grill the fish until cooked through, about 3 minutes per side. Just before removing the fish from the grill, place the buns on the grate and toast for 1 minute.
Place the fish on toasted ciabatta bread, brushing it with garlic butter if desired, and top the sandwich with aioli, pickled onions, and arugula.

Note

To add extra flavor to your fish sandwich, brush the fish and buns with garlic butter.