Recipes
Gulf Coast Mahi-Mahi Banh Mi
4 servings
30 minutes total
Shopping list
Ingredients
- 4 (6 oz) mahi-mahi fillets (about 1 ½ lb)
- 1 bunch fresh cilantro
- ½ seedless cucumber
- 2 limes, for juice
- 1 cup kimchi
- 2 cups angel hair cabbage
- ½ cup mayonnaise
- 1 tablespoon lemongrass stir-in paste
- 1 teaspoon fish sauce (or Worcestershire sauce)
- 1 teaspoon chili-garlic sauce
- 1 teaspoon + 1 tablespoon creole seasoning, divided
- 2 tablespoons canola oil
- 1 (12 oz) loaf bakery Cuban bread
Steps
- Thaw fish following package instructions. Remove tough stems from cilantro; cut cilantro into 2-inch pieces. Slice cucumber thinly. Juice limes (2 tablespoons). Chop kimchi coarsely. Combine kimchi and cabbage in small bowl. Combine in second small bowl: lime juice, mayonnaise, lemongrass paste, fish sauce, chili-garlic sauce, and 1 teaspoon creole seasoning; whisk until blended. Set aside.
- Preheat large cast-iron skillet on medium 4–5 minutes. Season fish with remaining 1 tablespoon creole seasoning. Pour oil into skillet, then add fish (in batches if necessary). Cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F.
- Halve bread lengthwise and cut into 4 equal portions; toast if desired. Coat cut sides of bread evenly with mayonnaise mixture. Arrange cucumbers on bottom halves of bread, then top with fish. Top with kimchi mixture and cilantro. Complete sandwiches with top of bread. Serve.
Always check fish for bones.
Amount per ¼ recipe serving: Calories 690, Total Fat 34g, Sat Fat 4g, Trans Fat 0g, Chol 135mg, Sodium 2520mg, Total Carb 49g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 39g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 20%