This mahi mahi sandwich features blackened fish, thinly sliced pickles, shredded lettuce, and lemon aioli on a toasted brioche bun. It's simple yet bursting with flavor!
Why You'll Love it:
My sister and I caught the happy hour at a fancy seafood restaurant last Saturday. I ordered the mahi mahi sandwich and it was a divine sandwich dream!
I know I sound dramatic when I say this, but I'm going to anyway. Your life is not complete without this mahi sandwich. It is THAT good. I'm pleased to say I like my version even better than the original!
- Flavorful - Each component adds a layer of flavor! Creamy, zippy, crunchy, and flaky. All the elements in one bite are FIRE.
- Simple - Each element is simple to make. Nothing about this sandwich is complicated.
- Customizable - Customize it to fit your dietary needs! Watching your carbs? Lose the bun!
Key Ingredients:
The ingredient list looks overwhelming, but it's not. Most of the ingredients are pantry staples like spices, water, sugar, vinegar, and mayo.
- English cucumber - Spring for an English cucumber! The seeds are smaller, and the flavor's sweeter than a regular cucumber.
- Mahi Mahi - My local grocery store only sells frozen mahi mahi fillets. I thawed them in a bowl of cold water first. Most fresh fish has been previously frozen and left to sit, so I prefer frozen.
- Blackening spices - I had all the spices on hand. You can swap them with a blackening spice mix if you prefer.
- Fresh dill - Dill's fresh, citrusy vibes pair well with fish of all kinds! Find fresh dill in the refrigerated section of the produce area.
- Lemon - I highly recommend freshly squeezed lemon juice. It's far superior than bottles lemon juice.
- Buns - You can use any style bun you prefer! Brioche-style is my fave so that's what I used. It contains eggs and butter for a rich, tender flavor.
- Shredded Iceberg lettuce - For a fresh crunch! I highly recommend iceberg or a crunchy lettuce.
How to Make a Mahi Mahi Sandwich:
1. Make the pickles
Homemade pickles are simple and SO much better than store-bought. Trust me on this one. And these are special because they're thinly sliced so you get even bun coverage!
- Slice the cucumber into very thin slices, about an ⅛-inch or thinner. See the picture for reference.
- In a small saucepan, heat the water, vinegar, sugar, and salt until dissolved. Pour over the cucumbers.
- Let the cucumbers sit while you finish cooking. Drain right before you assemble your sandwich. It's that easy!
2. Cook the mahi mahi
- In a small bowl, combine the blackening spices and mix with your hands. Evenly coat the tops of the mahi mahi fillets. You don't have to use it all. I had a little left bit left over.
- Heat a large oven-safe nonstick skillet over medium-high heat. Add a teaspoon of olive oil and toast your buns until they're golden brown with crispy edges.
- Set the buns aside. Add another tablespoon of oil to the hot skillet.
- Place the fillets into the skillet, seasoning side down. Let the mahi mahi sear for 2 minutes.
- Carefully flip the fillets over and transfer the entire skillet into the oven. Cook until the fish is opaque, flaky, and tender, about 6 to 8 minutes.
3. Make the lemon aioli
While the mahi mahi cooks, make the lemon aioli.
- Combine the mayo, minced garlic, minced dill, lemon juice, lemon zest, sugar, and kosher salt in a bowl.
- Stir to combine. Side note: this mayo is addictive! Double it and slather the leftovers on burgers, fish, or veggies. 10/10 - highly recommend!
4. Assemble
You are now ready to assemble a killer sandwich!
- Divide the lettuce between the bottom buns. Top the lettuce with the blackened mahi mahi fillets.
- Slather some lemon aioli on each top bun. Drain the liquid from the pickles and arrange them on top of the aioli. I prefer a lot of pickles!
- Sandwich the buns together and enjoy!
Expert Tips:
- Don't overcook the fish! Overcooked mahi mahi tastes dry, tough, and bland. It cooks quickly so start with 6 minutes. It's done when it flakes easily and loses it's translucent appearance. A thicker piece of fish takes longer to cook than a thin fillet.
- Never thaw fish in hot/warm water. It's not safe bacteria-wise AND it partially cooks the fish, making it rubbery! Always thaw fish in a bowl of cold water or under running cold water. Remove it from the package after it's thawed.
Storage & Make-Ahead Tips:
These mahi mahi fish sandwiches are best enjoyed immediately! You can't store a sandwich without the lettuce wilting and the bun getting soggy.
Make-Ahead Lunch:
You can make everything the day before (minus the bun) and pack it for a delicious lunch!
In an airtight container, assemble the shredded lettuce and pickles in one section and the mahi mahi covered with lemon aioli in another. Refrigerate until ready to eat, then combine and enjoy!
Variations & Substitutions:
- Make it gluten-free: Omit the bun or swap it with a gluten-free version!
- Low-carb: Omit the bun and eat it in a bowl instead. Very delicious!!
- No heat: This sandwich isn't spicy, but some people are very sensitive to spice. If that describes you, omit the cayenne pepper.
- Double: You can double this recipe to serve 4 and still use a 12-inch nonstick skillet.
Seafood Recipes:
- Blackened Swordfish with Cajun Butter
- Baked Swordfish with Lemon Basil Butter
- Seared Shrimp and Avocado Salad
- Juicy Pan-Seared Shrimp
Mahi Mahi Sandwich
This mahi mahi sandwich features blackened fish, thinly sliced pickles, shredded lettuce, and lemon aioli on a toasted brioche bun. It's simple yet bursting with flavor!
Equipment
- Large oven-safe nonstick skillet
Ingredients
For the pickles:
- ½ English cucumber
- ⅓ cup water
- ⅔ cup white vinegar
- 1 tablespoon kosher salt
- 2 tablespoons sugar
For the blackened mahi mahi:
- 2 mahi mahi fillets
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ⅛ teaspoon sugar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon oregano
- ⅛ teaspoon cayenne pepper
For the lemon aioli:
- ¼ cup mayo
- 1 garlic clove, minced
- 1 teaspoon minced fresh dill
- 1 teaspoon lemon juice
- ⅛ teaspoon lemon zest
- ¼ teaspoon sugar
- ¼ teaspoon kosher salt
For the sandwiches:
- ¾ cup shredded iceberg lettuce
- 2 sliced sturdy buns I used brioche
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
For the pickles:
- Thinly slice the cucumber into ⅛-inch thick slices and transfer to a medium-sized bowl.
- In a small saucepan, combine the water, vinegar, sugar, and kosher salt. Stir the mixture over medium heat until the sugar is dissolved and the mixture is hot.
- Pour over the cucumbers and set aside.
For the mahi mahi:
- In a small bowl, combine the paprika, onion powder, garlic powder, black pepper, sugar, salt, oregano, and cayenne powder.
- Evenly coat the top of the mahi mahi fillets with the blackening seasoning. You may not need it all depending on the size of your fillets.
- Heat a large nonstick skillet over medium-high heat. Add one teaspoon of olive oil to the skillet. Place the buns, sliced side down, into the skillet. Cook the buns until lightly golden brown. Set the buns aside.
- In the same skillet, add one tablespoon of olive oil. Place the mahi mahi fillets in the skillet, seasoned side down. Let them cook for 2 minutes undisturbed.
- Carefully flip the fillets over and place the skillet in the oven. Bake until the fillets are opaque and flake easily, about 6 to 8 minutes.
- Use an oven mitt to carefully remove the skillet from the oven. Transfer the fillets to a plate so they don't overcook.
For the aioli:
- As the mahi mahi bakes, make the aioli. In a small bowl, combine the mayo, garlic, dill, lemon juice, lemon zest, sugar, and salt. Stir to combine.
Assemble:
- Drain the liquid from the pickles.
- Divide the shredded lettuce between the two bottom buns. Top the lettuce with the blackened mahi mahi fillets.
- Slather the lemon aioli on the cut side of the top buns. Cover the aioli with a layer of pickles.
- Place the top bun onto the mahi mahi to create a sandwich. Enjoy immediately!
Notes
To thaw: Never thaw frozen fish under hot water. Either thaw the fish in the refrigerator overnight or thaw the fish in the package in a bowl of cold water.
Gluten-free: Omit the bun or swap them with gluten-free buns.
Nutrition
Calories: 556kcalCarbohydrates: 27gProtein: 37gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 136mgSodium: 985mgPotassium: 940mgFiber: 2gSugar: 6gVitamin A: 637IUVitamin C: 7mgCalcium: 120mgIron: 4mg
Tried this recipe?Let us know how it was!
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