Mahi-Mahi Sandwich with Key Lime Mayo
Key limes are small, tart limes, and their zest and juice turn plain mayonnaise into a zippy sandwich spread. Seasoned mahi-mahi is seared in a skillet and tucked into toasted buns with lettuce and tomato. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
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.
Allergens: fish, egg, wheat
Equipment
- large skillet or grill pan
- spatula
- small bowl
- zester or grater
- 2 cutting boards
- instant-read thermometer
Ingredients (for 4 servings)
- 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
1. Scrub the Key limes under running water. Zest 1 lime, then juice all of them.
2. Stir the mayonnaise, lime zest, 1 tablespoon lime juice, garlic, and salt in a small bowl. Refrigerate until serving.
3. Wash the lettuce and tomato and slice the tomato on a clean board.
4. On a separate board, pat the fish dry, sprinkle with the remaining lime juice, and season both sides with Cajun seasoning.
5. 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.
6. Toast the cut sides of the buns in the skillet for 1 minute after removing the fish.
7. Spread the Key lime mayo on the buns and build sandwiches with lettuce, tomato, and fish. Serve right away.
8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Making a bright citrus mayo with zest and juice.
Affordable substitution
Use frozen mahi-mahi, tilapia, or swai thawed in the refrigerator overnight, and bottled lime juice if fresh limes are pricey (skip the zest).
Optional variation
Grill the fish outdoors instead of pan-searing, or add a few slices of avocado to each sandwich.
Leftovers & storage
Cool and refrigerate fish and lime mayo separately within 2 hours (within 1 hour if above 90°F). Store at 40°F or below; eat the fish within 3 days and the mayo within 4 days. Reheat the fish to 165°F until steaming hot.
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