Grilled Mahi-Mahi Sandwich with Mango Slaw

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Main Ingredient: Seafood
Menu Part: Sandwich/Wrap
Cuisine Type: American
Serves: 12 sandwiches

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


3 tbsp. honey
3 tbsp. canola oil
12 4-oz. skinless mahi-mahi portions, thawed
12 1⁄2-tsp. portions ground cinnamon and chili powder
12 4-oz. whole-wheat hamburger buns
12 2-oz. portions Mango Slaw with Cashews and Mint (recipe follows)
11⁄2 limes, cut in 8 pieces
48 fresh carrot sticks, 3⁄8-by-4-in.

Mango Slaw with Cashews and Mint
Yield: 12 servings

72⁄3 oz. julienned fresh, ripe, peeled mango
10 oz. Napa cabbage, sliced very thin
21⁄4 oz. julienned red bell pepper
21⁄4 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


  1. Combine honey and oil. Brush ½ tablespoon honey mixture and sprinkle ½ 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. Place crown of roll on sandwich filling to close. Serve immediately with 1 lime wedge and 4 carrot sticks.

Mango Slaw with Cashews and Mint

  1. 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. 

Recipe by Sodexo Corporate Services