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Mahimahi Sandwich on Grilled Sourdough Bread with Saffron Mayonnaise

Mahimahi Sandwich on Grilled Sourdough Bread with Saffron Mayonnaise

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In Hawaii, at the best restaurants, mahimahi is often the star of upscale lunchtime sandwiches. And it is a perfect sandwich fish: meaty enough to stand up to the texture of contiguous slabs of good bread, flavorful enough to shine through a bundle of add-on delights. Serves 4

SKU 890-Recipe

4 Serves

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Ingredients:

4 skinless mahimahi fillets (each about 1/2 inch thick and 1/2 pound)
salt and pepper to taste
8 large slices of sourdough bread (each about 1/3 inch thick)
extra-virgin olive oil for brushing
2 large garlic cloves, smashed
4 green-leaf lettuce leaves
1/2 cup saffron mayonnaise
thin tomato slices
very thin raw onion slices
1 tablespoon capers

Directions:

Prepare a medium-hot charcoal fire.
Season the mahimahi fillets well with salt and pepper. Brush fillets and the bread slices with the extra-virgin olive oil.
Place mahimahi on grill and cook until just done, about 2 to 3 minutes per side (the flesh on the inside will be white when the fish is cooked). Grill the bread slices until just lightly toasted, about 1 minute per side. Rub bread with garlic cloves as you remove it from the grill.
Spread out 4 slices of the grilled bread. Top each one with a leafy piece of green-leaf lettuce. Top each lettuce leaf with a piece of grilled mahimahi, then spread about 2 tablespoons of saffron mayonnaise on the fish. Top with tomato slices, raw onions, capers, and the remaining slices of bread. Serve immediately.