Grilled Mahi Mahi Sandwiches Recipes

GRILLED MAHI MAHI

Steps:

• In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

EASY GRILLED MAHI MAHI

Steps:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

ESCOVITCH-STYLE MAHI-MAHI SANDWICH WITH MANGO AIOLI

Steps:

• In a pot, heat the butter until melted. Turn off the heat and add the salt, chili powder, paprika, pepper, onion powder, granulated garlic, dried thyme, oregano and cayenne and allow the spices to bloom. (Alternatively, combine all the spices and the butter in a microwave-safe bowl. Cover with a wet paper towel and microwave on high for 45 seconds. Whisk together and let cool completely.)
• Heat a grill to medium high and cover.
• Coat both sides of the fish with the blackening spice/butter mixture.
• Clean the grill grates very well and coat with vegetable oil and nonstick spray for that super nonstick double coverage.
• Grill the fish on high, uncovered, until the internal temperature registers 130 to 135 degrees F, 3 to 4 minutes a side. Do not move the fish prematurely or it will stick. Only use a thin, metal fish spatula to flip.
• Put a piece of fish on each bottom bun and top with Pickled Escovitch Peppers and shredded lettuce. Add a schmear of Mango Aioli on the top buns, close and eat!
• Combine the vinegar, sugar, honey, thyme, tarragon and some 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.
• Mix together the mayonnaise, mango chutney and lime zest and juice in a bowl. Season with salt and pepper.

GRILLED MAHI MAHI

Steps:

• Preheat grill for high heat.
• Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
• Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

GRILLED MAHI MAHI WITH AVOCADO SALSA

Steps:

• Cut avocado, tomato into 1/2 inch chunks, add minced onion, and jalapeno, cilantro and lime juice and salt.
• Mix together and store in fridge can be made hours before.
• Meanwhile take mahi mahi and cut into strips.
• Add olive oil, lime, salt and pepper and marinate for 20-30 minutes.
• Grill over coals or on a grill or under broiler for 6-8 minutes per side.
• Serve fish with salsa on top.

GRILLED MAHI MAHI

Steps:

• With mortar and pestle, mash garlic and salt to form paste; place in a gallon bag.
• Add rum, lime juice, mint, cilantro, peppers, oil, honey, lime peel, cumin, salt and pepper.
• Add fish; turn and rub to distribute marinade evenly.
• Refrigerate for no more than 30 minutes so fish doesn't break down.
• Place fish on grill over medium heat or 4 to 6 inches from coals.
• Grill 8 to 10 minutes or until fish flakes.
• Turn once and spoon remaining marinade over fish halfway through grilling time.