{
  "id": "CAT01-R15",
  "slug": "cat01-r15-mahi-mahi-sandwich-with-key-lime-mayo",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r15-mahi-mahi-sandwich-with-key-lime-mayo.html",
  "title": "Mahi-Mahi Sandwich with Key Lime Mayo",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 10,
  "total_time_minutes": 25,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "mahi-mahi",
  "vegetarian": false,
  "allergens": [
    "fish",
    "egg",
    "wheat"
  ],
  "ingredients": [
    "1.5 pounds mahi-mahi fillets, cut into 4 portions",
    "2 teaspoons Cajun seasoning",
    "1 tablespoon vegetable oil",
    "1/2 cup mayonnaise",
    "3 Key limes (or 1 regular lime)",
    "1 garlic clove, finely grated",
    "1/4 teaspoon salt",
    "4 hamburger buns or brioche buns",
    "4 lettuce leaves",
    "1 tomato, sliced"
  ],
  "directions": [
    "Scrub the Key limes under running water. Zest 1 lime, then juice all of them.",
    "Stir the mayonnaise, lime zest, 1 tablespoon lime juice, garlic, and salt in a small bowl. Refrigerate until serving.",
    "Wash the lettuce and tomato and slice the tomato on a clean board.",
    "On a separate board, pat the fish dry, sprinkle with the remaining lime juice, and season both sides with Cajun seasoning.",
    "Heat the oil in a large skillet over medium-high heat. Cook the fish 3 to 4 minutes per side until it reaches 145°F, or the flesh is opaque and separates easily with a fork.",
    "Toast the cut sides of the buns in the skillet for 1 minute after removing the fish.",
    "Spread the Key lime mayo on the buns and build sandwiches with lettuce, tomato, and fish. Serve right away.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Cook mahi-mahi to 145°F or until opaque and flaky. Use separate boards for raw fish and for sandwich toppings, and keep the mayo refrigerated until serving. Scrub limes before zesting and wash lettuce and tomato before slicing.",
  "skill_taught": "Making a bright citrus mayo with zest and juice.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}