Mahi Mahi Sandwich

  • 2 cups potato chips, slightly crushed
  • 2 Tablespoons chili powder
  • 8, 4-ounce mahi mahi fillets
  • To Taste Salt
  • 2 Tablespoons olive oil
  • 1 long, soft baguette
  • 4 Tablespoons Citrus Mayonnaise (see below)
  • 6 romaine lettuce leaves, bottoms discarded
  • 1/2 cup Pickled Mango (see below)
  • Combine the potato chips and chili powder in a food processor and blend to a fine powder. Transfer to a shallow plate. One at a time, dredge each fillet in the mixture, coating both sides. Place the coated fillets on a plate.

    Heat the oil in a large sauté pan over high heat. Season fillets with salt. Working in batches to avoid overcrowding the pan, sear the fillets, turning once, until golden brown and crispy, about 3-4 minutes per side.

    To assemble the sandwiches, slice the baguette lengthwise. Spread the bottom half with the Citrus Mayonnaise, then top with lettuce leaves. Lay the fish fillets atop the lettuce and top with the Pickled Mango. Replace the top piece of the baguette and cut into 2-inch slices for serving.

    Yields 8 servings

    Pickled Mango

  • 1/2 cup white wine vinegar
  • 1 green mango, peeled, pitted and cut into ¼-inch slices
  • 2 cups water
  • 1 yellow mango, peeled, pitted and cut into ¼-inch cubes
  • 2 tomatoes, chopped
  • 1/2 cup granulated sugar
  • 2 Scotch bonnet chilies, finely chopped
  • 2 jalapenos, chopped
  • 1 red onion, sliced
  • 4 garlic cloves, sliced
  • 1 Tablespoon yellow mustard seeds
  • 2 bay leaves
  • 1 teaspoon coriander seeds
  • To Taste Salt
  • Combine the vinegar and green mango in a small saucepan with 2 cups of water and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes. Add the yellow mango, tomatoes, sugar, chilies, jalapenos, onion, garlic, mustard seeds, bay leaves and coriander and simmer for 5 minutes. Remove from heat and let cool. Season generously with salt.

    Can be stored in an airtight container in the refrigerator for 2 months.

    Yields 6 cups

    Citrus Mayo:

  • 1 1/4 cup mayonnaise
  • 1 Tablespoon olive oil
  • Juice of 1 lime
  • Zest and juice of ½ lemon
  • 6 drops Tabasco sauce
  • 4 drops Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt

    In a large bowl, whisk together the mayonnaise, olive oil, lime juice, lemon zest and juice, Tabasco, Worcestershire sauce, chili powder and salt.

    Can be stored in an airtight container in the refrigerator for up to 1 week.

    Yields 1½ cups

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