Grilled Mahi-Mahi Sandwich with Mango Slaw

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12

This healthy alternative to a burger features grilled mahi-mahi and a mango slaw made with cabbage, red bell pepper, red onion and honey.

Ingredients

Mango slaw
7 2⁄3 oz. mango, peeled and julienned
10 oz. Napa cabbage, sliced very thin
2 1⁄4 oz. julienned red bell pepper
2 1⁄4 oz. julienned red onion
3 tbsp. fresh lime juice
4 tbsp. rice wine vinegar
1 tbsp. honey
1 tbsp. olive oil
1⁄4 tsp. salt
1⁄8 tsp. crushed red pepper flakes
2 tbsp. chopped fresh mint
3⁄4 oz. toasted cashews, coarsely chopped

3 tbsp. honey
3 tbsp. canola oil
3 tsp. portions ground cinnamon
3 tsp. portions chili powder
12 (4 oz.) skinless mahi-mahi portions, thawed
12 whole-wheat hamburger buns
1 1⁄2 limes, cut in 8 pieces
48 fresh carrot sticks, cut into 3⁄8-by-4-in. pieces

Steps

1. For mango slaw: Toss mango, cabbage, red bell pepper and onion in large bowl.

2. In separate bowl, whisk together lime juice, vinegar, honey, oil, salt and red pepper flakes. Pour over slaw and mix well to combine. Marinate under refrigeration at 40 F or below for at least 2 hours prior to service.

3. Just before service, add mint and cashews and toss to combine. Hold refrigerated at 40 F or below. 

4. Combine honey and oil. In separate bowl, combine cinnamon and chili. Brush 1/2 tablespoon honey mixture and sprinkle 1/2 teaspoon of cinnamon-chili rub on each piece of fish.

2. On clean, well-oiled charbroiler, place fish, oiled side down, and grill until minimum internal temperature reaches 145 F for 15 seconds. Hold at 140 F or above for service, no longer than 30 minutes.

3. For each order: Toast bun. Place 1 piece of fish on heel of roll and top with 2 ounces mango slaw, finishing with crown of roll. Serve immediately with 1 lime wedge and 4 carrot sticks.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources