Grilled Mahi, Lettuce, and Tomato Sandwich
Grilled Mahi, Lettuce, and Tomato Sandwich
By Cap'n RonPrep time: Cook time: Total time: Yield: 6 - 8 servings
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Chipotle Aioli
- 1 Cup, Mayonnaise, Hellman's
- 1 Large, Chipotle Chile Canned in Adobo, stem removed
- 1 1/2 Tablespoons, Butt Kickin' Blacken, Original Recipe , to taste
Orange / Chipoptle BBQ Sauce
- 1 Small Can, Frozen Orange Juice Concentrate, thawed
- 1 Large, Chipotle Chile Canned in Adobo, stem removed
- 1 1/2 Tablespoons, Butt Kickin' Blacken, Original Recipe, to taste
- 6 Pieces, Mahi Mahi, Sandwich Sized
- Vegetable Oil, as needed
- 2 Tablespoons, Butt Kickin' Blacken, Seafood Blend, to taste
- 1 Large, Beefsteak Tomato, sliced 1/4" thick
- Iceberg Lettuce, as needed
- 6, Rolls
1. Place the mayonnaise, 1 chipotle pepper, and blacken in a blender, and blend until the pepper is mixed thoroughly. Remove this Remoulade from the blender, and set it aside.
2. Make up the barbecue sauce by placing the orange juice concentrate, the chipotle pepper, and the blacken in a blender, and blend until smooth. Pour this into a bowl or a squirt bottle, and save for later.
3. Coat the Mahi with oil, then coat liberally with the blacken. Place on a hot grill, and cook until that side is about 1/2 done (your goal is to crust the blacken, so it won't come off when you brush the Mahi with BBQ Sauce).
Flip them over and coat with the orange juice concentrate mixture. After a couple of minutes, flip them again. Continue to cook on both sides, flipping and coating every 2 minutes or so until they're cooked through, showing no pink in the middle.
4. To Serve:
Place some of the mayonnaise mixture on both the top and bottom of the roll, then 2 pieces of lettuce, one slice of tomato, and finally the piece of Mahi.
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2. Make up the barbecue sauce by placing the orange juice concentrate, the chipotle pepper, and the blacken in a blender, and blend until smooth. Pour this into a bowl or a squirt bottle, and save for later.
3. Coat the Mahi with oil, then coat liberally with the blacken. Place on a hot grill, and cook until that side is about 1/2 done (your goal is to crust the blacken, so it won't come off when you brush the Mahi with BBQ Sauce).
Flip them over and coat with the orange juice concentrate mixture. After a couple of minutes, flip them again. Continue to cook on both sides, flipping and coating every 2 minutes or so until they're cooked through, showing no pink in the middle.
4. To Serve:
Place some of the mayonnaise mixture on both the top and bottom of the roll, then 2 pieces of lettuce, one slice of tomato, and finally the piece of Mahi.