Toasted Mahi-Mahi Sandwich with Avocado and Green Chile Sauce

Christy Rost

2/3 pound mahi-mahi fillet, rinsed and dried on paper towel
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cumin
1/8 teaspoon cayenne pepper
4 slices artisan bread, such as ciabatta or French boule
2 tablespoons olive oil
1 avocado, peeled, seeded and sliced
2 to 3 tablespoons tomatilla or jalapeño green salsa

Preheat a large sauté or grill pan over medium heat. In a small bowl, stir together the garlic powder, onion powder, cumin, cayenne pepper, salt, and pepper. Season the fish with some of the mixture, add 1 tablespoon of the olive oil to the pan, and add the fish. Reduce the heat to medium-low.

Cook the fish 4 to 5 minutes until the fish is golden brown on one side, turn it over, and cook 4 to 5 minutes more. Turn the fish to the first side and cook 1 to 2 minutes more or until the fish is done.

Slice the fish into 2 pieces and place a piece of fish on 2 of the bread slices. Top each sandwich with green salsa, slices of avocado, and the remaining slices of bread.

Add the remaining olive oil to the pan, swirl to coat the bottom, and place the sandwiches into the skillet. Toast the bread until it is golden brown, then turn the sandwiches over to toast the remaining side. When the sandwiches are done, remove them from the pan and serve immediately.

Note: This recipe is excellent using leftover cooked fish. Just reheat the fish in a skillet until it is hot, assemble the sandwiches, and toast as directed above.

Yield: 2 sandwiches

Category: Fish & Seafood