
Not Your Ordinary Fish Salad Sandwich
I made this scrumptious Mahi mahi salad sandwich with fresh pan-seared mahi in just minutes. I cooked the mahi filets in olive oil and butter with fresh dill, garlic, and a sprinkle of my favorite rosemary pink sea salt.
After allowing the fish to cool down to room temperature, I tore it into bite-sized pieces, mixed in some mayonnaise, some chopped spicy sweet pickles, and a little lemon pepper season salt; I tossed in chopped fresh dill then served the savory fish salad on toasted sourdough bread with micro greens dressed in a splash of fresh lemon juice.
Simplicity and Control
I like the simplicity of pan-searing the fish to control seasoning and salt levels. I have found that using firmer fish with a large flake, like salmon, shark, sea bass, and tuna, works best. The varieties of fresh or frozen fish selections are endless, resulting in many tasty fish salad sandwiches.
Holy yum! This gorgeous sandwich's fresh flavor and texture will blow you
away. Not your ordinary fish salad sandwich.
Who Needs Canned Tuna?
Who needs canned fish when you can make a better version at home any night of the week with any fresh fish you choose? Let’s try it!
Mahi Mahi Salad Sandwich
Ingredients
- 6-8 oz ounces fresh or frozen fish filets
- 4 slices slices sourdough bread
- 5 tablespoon chopped dill 2 tablespoon for pan-searing fish 3 tablespoon for Mahi salad
- 2 tablespoon garlic, minced
- 1 lemon juice, juice divided into ½ teaspoon measurements
- 1 tablespoon olive oil
- 2 tablespoon tablespoons butter more for toasting bread
- salt and pepper to taste
- 3 tablespoon mayonnaise
- ¼ cup spicy sweet pickles, chopped
- 1 teaspoon lemon pepper seasoning salt
- 1 cup microgreens
Instructions
- Make sure the fish is dry by removing excess water with a clean paper towel then season both sides of the fish with salt and pepper
- Heat pan over medium-high, add 1 tablespoon olive oil and 1 tablespoon butter to pan
- Add the garlic once the oil is hot and the butter is just melted. Add the fish and cook for 2-3 minutes before turning the fish over. Flip the fish, add ½ of the lemon juice, 2 tablespoon dill, and cook it to 145F.
- Butter 4 slices of sourdough bread and cook in a pan on the stove till golden brown.
For the Mahi Salad
- Once the fish is at room temperature, begin to pull it apart into bite-size pieces and add pieces to a small mixing bowl. Mix in the mayonnaise, seasoning salt, chopped pickles, and chopped dill. Stir to combine
- Taste for seasoning. Add more if necessary
- Toss the micro greens in the remaining lemon juice
- Build the sandwich: Add half of the mahi salad to two slices of bread. Top salad with dressed microgreens and remaining bread slices. ENJOY
FYI50+ MAGAZINE
This post is featured in the incredibly informative publication, fyi50+ Magazine a Senior Life Magazine committed to inspiring, informing, and entertaining the 50+ audience. To read my monthly recipe article(s), on page 25, subscribe to the online magazine, or order the hard copy version, visit this LINK.
Serve with...
A big glass of sweet tea or crisp white wine. ENJOY!
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