Thai Mahi-Mahi Sandwich with Cilantro Mango Salsa

Restaurant level alert! This is the sandwich that considers all things. It even comes with it's own special sauce. I demonstrated this sandwich a few weeks ago for the first time. Let me tell you this, I did not get to perform the taste test. Why? Because, my sister, Mom, nieces and nephew devoured it as soon as my camera turned off. In fact, they were swarming from the moment they could hear the fish searing and smell the buns toasting, Not to mention, the smell of cilantro and sweetness in the air from the fresh Mango Salsa. This sandwich offers sweet, savory, buttery, and smoky undertones with a fresh undertone that makes it amazing to the last bite. It's simple to make and kids can get involved on this one.

Thai Mahi Mahi Sandwich (Serves 2)

Seasoning Blend

• 1 tsp course sea salt

• 1 tsp white pepper (Sub: black pepper)

• 1 TBS chili garlic sauce (found on International aisle of most grocery stores)

• 1 TBS sweet chili sauce (found on International aisle of most grocery stores)

Mahi Mahi (Sub: salmon or tofu)

• 2 5oz Mahi Mahi filets

• 1 TBS extra virgin olive oil

• 2 Brioche sandwich (burger) buns (found at bakery area of most grocery stores)

Special Sandwich Sauce

2 TBS Mayo

1 tsp lemon grass paste (found in fresh herbs section of most grocery stores)

2 tsp sweet chili sauce (found on International aisle of most grocery stores)

2 tsp chili garlic sauce (found on International aisle of most grocery stores)

1/4 lime juiced

1 tsp salt


1. Mix seasoning ingredients together in a small mixing bowl. Set Aside.

2. Clean Mahi Mahi filets, and pat completely dry using a paper towel.

3. Spread half of the seasoning mix over both sides. Allow them to sit for at least 15-20 mins outside of the fridge, so they can come closer to room temperature.

4. In a second small bowl, mix the remaining seasoning ingredients to 2 TBS mayo. Add lime juice, and salt. Mix and place in the fridge while preparing your fish.

5. In a medium, non-stick skillet, heat 1 TBS of extra virgin olive oil over a medium-high heat. Once wavy lines appear in the oil (just before it starts to smoke), add fish filets.

6. Sear filets on both sides for about 3-4 minutes each side, depending on the thickness of the filet. Fish should become lighter and brighter on the inside, indicating it nearly done cooking. Remove it from the heat just before it’s completely done, sit a piece of foil over it, and allow it to sit, rest, and continue its final bit of cooking on its own.

7. DON’T SKIP THIS STEP: Brush the insides of your brioche buns oil. Place them face-down in your uncleaned skillet. Heat over medium heat for 2 minutes, or until richly golden brown. Remove and prepare to build your fabulous sandwich.

8. Spread some of your spicy Thai aioli on the top and bottom buns. The fish is thick, so please feel free to be generous.

9. Add shredded lettuce to the bottom bun. Place fish on filet on top. Spoon a generous amount of mango-cilantro salsa on top. Let it fall all off the sandwich. That adds to the appeal

10. Top with the top bun and ask yourself, where this recipe has been your whole life.

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