Main dishes · CRESPO KITCHEN

Mahi mahi sandwich with mango slaw

Grilled mahi mahi in a whole-wheat bun with mango slaw.

12 servingsFresh mango

Dish photograph: Mahi mahi sandwich with mango slaw. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

12 skinless mahi mahi portions,4 ounces each
3 tablespoons honey for the fish
3 tablespoons canola oil
6 teaspoons prepared cinnamon-chile rub
12 whole-wheat hamburger buns
12 lime wedges
48 carrot sticks
Slaw: 7⅔ ounces peeled mango, cut into strips
Slaw: 10 ounces shredded napa cabbage
Slaw: 2¼ ounces sliced red bell pepper
Slaw: 2¼ ounces sliced red onion
Slaw: 3 tablespoons lime juice
Slaw: 4 tablespoons rice vinegar
Slaw: 1 tablespoon honey
Slaw: 1 tablespoon olive oil
Slaw: ¼ teaspoon salt
Slaw: ⅛ teaspoon red pepper flakes
Slaw: 2 tablespoons chopped mint
Slaw: ¾ ounce cashews

Method

Toss mango, cabbage, pepper and onion together. Whisk the slaw lime juice, vinegar, honey, oil, salt and chile; combine and refrigerate at least 2 hours.
Mix the 3 tablespoons honey with 3 tablespoons canola oil. Brush each fish portion with ½ tablespoon and season with ½ teaspoon cinnamon-chile rub.
Grill on a clean oiled grate until the fish center reaches 145°F.
Add mint and cashews to the slaw just before serving. Toast the buns and fill each with fish and about 2 ounces slaw.
Serve each sandwich with 1 lime wedge and 4 carrot sticks.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: Chef Chuck Hatfield, Sodexo