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Mighty Mango Mahi SandwichServings: 1 sandwich -- Yield: 24 servings Grilled marinated mahi-mahi fillet with savoy cabbage slaw, pineapple creamsicle vinaigrette, sriracha aioli, and mango chili relish on a soft bun. Buns, Lunch & Dinner, Parties & Catering, Snacks & Shareables, Dine In, Travel Friendly |
Ingredients24 each King’s Hawaiian® Original Little Island Bun 2 c Liquid butter or margarine 48 tbsp Mayonnaise 36 oz Savoy Cabbage Slaw with Pineapple Creamsicle Vinaigrette (subrecipe) 24 each Grilled Mahi-Mahi Fillets (subrecipe) 24 tbsp Sriracha aioli 36 oz Mango Chili Relish (subrecipe)
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Build It!Spread 2 teaspoons liquid butter or margarine on the inside of the top and bottom halves of a King’s Hawaiian Original Little Island Bun, and toast on a flattop until lightly golden.
On bottom bun, spread 1 tablespoon mayonnaise and top with 1 ½ ounces Savoy Cabbage Slaw with Pineapple Creamsicle Vinaigrette.
Place 1 portion of Grilled Mahi-Mahi over slaw, and drizzle with 1 tablespoon sriracha aioli and 1 ½ ounces Mango Chili Relish.
Spread a scant 1 tablespoon mayonnaise on inside of top bun and place on top of sandwich, pressing gently to hold together. Serve immediately.
Savoy Cabbage Slaw with Pineapple Creamsicle Vinaigrette - Servings:
- 1½ ounces
- Yield:
- 24 servings
12 oz Pineapple chunks, frozen 7 ¼ oz Yogurt ⅔ c White wine vinegar ⅔ c Orange juice 2 ½ oz Shallot, rough chopped 4 ¾ tbsp Honey 2 ½ tbsp Orange zest 2 ½ tsp Kosher salt 4 ¾ c Canola oil 1 ½ lb Savoy cabbage, julienned 6 oz Carrots, thinly julienned 3 ½ oz Green onion, thinly sliced 1 ¼ oz Cilantro, chopped - Prepare vinaigrette. In a large blender, add pineapple, yogurt, vinegar, orange juice, shallot, honey, orange zest, and salt. Blend until roughly incorporated.
- With blender running, add oil in a steady stream until dressing is smooth and emulsified.
- In a large mixing bowl, combine cabbage, carrots, green onion, and cilantro. Toss until combined.
- At time of service, dress slaw with desired amount of vinaigrette.
Grilled Mahi-Mahi Fillets- Servings:
- 1 fillet
- Yield:
- 24 servings
¾ c Fresh lime juice ¾ c Fresh lemon juice 6 tbsp Parsley, finely chopped 6 tbsp Cilantro, finely chopped 3 tbsp Dill, finely chopped 3 tbsp Garlic, finely chopped 3 tbsp Lemon zest ¾ c Olive oil 3 tsp Red pepper flakes 3 tsp Black pepper, ground 5 lb Mahi-mahi fillets, 4.5–5 ounces each, deboned - In a large mixing bowl, combine all ingredients except for mahi-mahi, whisking until well mixed.
- Add mahi-mahi fillets and marinate in refrigerator for 2 hours before grilling.
- At time of service, preheat grill to medium-high, and oil the grill grates as necessary.
- Grill each fillet for about 3 to 4 minutes per side, depending on thickness, or until fish reaches an internal temperature of 165°F.
- Remove from grill and hold warm for service.
Mango Chili Relish- Servings:
- 1½ ounces
- Yield:
- 24 servings
2 ¾ lb Fresh mango, small diced 3 oz Red onion, small diced 3 tbsp Cilantro, finely chopped 3 tsp Jalapeño, finely chopped 1 tsp Red bird chili, finely chopped (or red pepper flake) 2 tbsp Olive oil as needed Kosher salt and black pepper, ground - Combine all ingredients in a mixing bowl and check for seasoning. Add kosher salt and pepper to taste.
- Transfer to a storage container and hold chilled until service.
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