Escovitch Style Mahi Mahi Sandwich With Mango Aioli Recipes

ESCOVITCH-STYLE MAHI-MAHI SANDWICH WITH MANGO AIOLI

Escovitch-Style Mahi-Mahi Sandwich with Mango Aioli image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 4 servings

Number Of Ingredients 31

Ingredients

4 tablespoons butter
1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne
4 mahi-mahi fillets (4 to 6 ounces each), skin removed
Vegetable oil, for the grill grates
Nonstick cooking spray, for the grill grates
4 large Hawaiian rolls, buttered and griddled
Pickled Escovitch Peppers, recipe follows
2 cups shredded iceberg lettuce
Mango Aioli, recipe follows
1 1/2 cups apple cider vinegar
1/3 cup granulated sugar
1 tablespoon honey
2 sprigs fresh thyme
1 sprig fresh tarragon
Kosher salt
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 jalapeño pepper, julienned
1/2 onion, thinly sliced
1 cup mayonnaise
1/4 cup mango chutney
Zest and juice from 1 lime
Kosher salt and freshly ground black pepper

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.

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