CAPITAL CITY CUISINE 006
BY DANIEL ARROYO, CAPITAL CITY MARKET
MEAT AREA LEAD
SKIP TO RECIPE
This is a super fun summer dish that can be modified in so many different ways - from how you season the fish, to how you top the sandwich. If you want to show off your creative side, this sandwich truly allows you to concoct a tasty work of art to your liking.
Personally, I really enjoy the kick the blackening seasoning gives, the color and the crunch from the cabbage, and the mild cool down and fattiness the Avo gives. A nice lime wedge really enhances the dish, provides some acidity and makes it pop.
This sandwich makes a perfect, light summer lunch for 2. I like to pair it with a side of my favorite seasoned french fries and a nice ice cold beer.
Blackened Mahi Mahi Sandwich
ingredients
2 Mahi Mahi Fillets 6oz Each
3T of Cooking Oil
½ C of Walker & Sons “Slap Ya Mama” Cajun Seasoning
2 Fresh Rolls - we recommend Arnie’s Bakery
Toppings: Sliced Avocado, Red Cabbage, Fresh Lime Juice, Mayo
instructions
Coat all sides of the Mahi Mahi with the seasoning blend.
Add 3T cooking oil to a cast iron skillet and heat on med/high heat
When oil is hot and shimmering, add Mahi Mahi fillets to the pan
Cook 4 minutes each side or until cooked all the way (time can vary depending on size and thickness of fillets).
Place cooked Mahi Mahi on your roll.
Add the toppings of your choice and ENJOY!
