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Grilled Mahi Mahi Sandwich with Mango Slaw

Prep Time

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Cook Time

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Servings

12

Source: Chef Chuck Hatfield, Sodexo

Ingredients

Mahi Mahi Sandwich

3 lbs Mahi Mahi, 4 oz Skinless Portions
3 Tbsp Honey
3 Tbsp Canola Oil
12 ½ Tsp Portions Ground Cinnamon and Chile
12 - 2 oz Portions Mango Slaw with Cashews and Mint
12 - 4 oz Ounce Whole Wheat Hamburger Buns
1 ½ Limes Wedge Cut in 8 Pieces
48 Fresh Carrot Sticks

Mango Slaw with Cashews and Mint

7 - ⅔ oz Fresh, Ripe, Peeled Mango
10 oz Napa cabbage
2 - ¼ oz Red Bell Pepper
2 - ¼ oz Red Onion
3 Tbsp Fresh Lime Juice
4 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1 Tbsp Olive Oil
¼ Tsp Salt
⅛ Tsp Crushed Red Pepper Flakes
2 Tbsp Chopped Fresh Mint
¾ oz Cashews

Instructions

To Prepare Mahi Mahi Sandwich

Thaw fish under refrigeration at 40˚F or below.
Combine honey and oil.
Brush ½ tablespoon honey mixture on each piece of fish and sprinkle ½ teaspoon of cinnamon-chile rub on each piece of fish.
On a clean, well oiled char broiler place fish, oiled side down, and grill until minimum internal temperature is 145˚F (for 15 seconds).
Hold at 140˚F or above for service, no longer than 30 minutes.

Per Order

Toast bun, using no margarine or butter.
Place 1 piece of fish on heel of roll and top with 2 ounces Mango Slaw.
Place crown of roll on sandwich to close.
Serve immediately with 1 lime wedge and 4 carrot sticks.

Shelf Life

If leftover, do not reuse.

To Prepare Mango Slaw

Toss mango, cabbage, red bell pepper and onion in a large bowl.
In a separate bowl whisk together lime juice, vinegar, honey, oil, salt and red pepper flakes.
Pour over slaw and mix well to combine.
Marinate under refrigeration at 40˚F or below for at least 2 hours prior to use.
Just before service: Add mint and cashews to marinated slaw and toss to combine.
Hold refrigerated at 40˚F or below.
Use within 24 hours.

Categories: Lunch & Dinner