Wasabi Infused Mahi Mahi Sandwiches With Napa Slaw Food

MAHI MAHI BANH MI (VIETNAMESE SANDWICHES)

Steps:

• Preheat the broiler to high. Split the baguette or rolls and brush both sides lightly with butter. Broil until lightly toasted, about 2 minutes.
• Remove from the broiler and spread both sides with mayonnaise. Toss the scallions, carrot and cucumber in the dressing. Stack the sandwiches with fish, the tossed vegetables, herbs, watercress and chili sauce, if desired.
• Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
• Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces.
• Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.
• Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.

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.

MAHI MAHI IN BANANA CRUST

Steps:

• Heat oven to 350°.
• Season fillets with salt, pepper, garlic and lime juice.
• Let marinate for 20 minutes.
• Meanwhile, grind banana chips in a blender, using the pulse button.
• Dredge fillets in flour, egg and banana crumbs.
• Place on a wire rack on a baking sheet and spray lightly with cooking spray on all sides.
• Bake for 20 to 30 minutes, depending on thickness of fillet (I like my fillets thick 3/4") make sure that you do not over bake.