Mighty Mango Mahi Sandwich

Grilled marinated mahi-mahi fillet with savoy cabbage slaw, pineapple creamsicle vinaigrette, sriracha aioli, and mango chili relish on a soft bun.

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Servings:
1 sandwich
Yield:
24 servings

Ingredients

  • 24 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)

Build It!

  1. 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.

  2. On bottom bun, spread 1 tablespoon mayonnaise and top with 1 ½ ounces Savoy Cabbage Slaw with Pineapple Creamsicle Vinaigrette.

  3. Place 1 portion of Grilled Mahi-Mahi over slaw, and drizzle with 1 tablespoon sriracha aioli and 1 ½ ounces Mango Chili Relish.

  4. 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

Ingredients

  • 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

Make It!

  1. Prepare vinaigrette. In a large blender, add pineapple, yogurt, vinegar, orange juice, shallot, honey, orange zest, and salt. Blend until roughly incorporated.
  2. With blender running, add oil in a steady stream until dressing is smooth and emulsified.
  3. In a large mixing bowl, combine cabbage, carrots, green onion, and cilantro. Toss until combined.
  4. At time of service, dress slaw with desired amount of vinaigrette.

Grilled Mahi-Mahi Fillets

Servings:
1 fillet
Yield:
24 servings

Ingredients

  • 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

Make It!

  1. In a large mixing bowl, combine all ingredients except for mahi-mahi, whisking until well mixed.
  2. Add mahi-mahi fillets and marinate in refrigerator for 2 hours before grilling.
  3. At time of service, preheat grill to medium-high, and oil the grill grates as necessary.
  4. Grill each fillet for about 3 to 4 minutes per side, depending on thickness, or until fish reaches an internal temperature of 165°F.
  5. Remove from grill and hold warm for service.

Mango Chili Relish

Servings:
1½ ounces
Yield:
24 servings

Ingredients

  • 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

Make It!

  1. Combine all ingredients in a mixing bowl and check for seasoning. Add kosher salt and pepper to taste.
  2. Transfer to a storage container and hold chilled until service.

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