Mahi Mahi Salad Sandwich
Who needs canned fish when you can make flaky fish for tuna or fish salad sandwiches at home any night of the week with fresh or frozen fish of your choice? Let's give it a try.
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Servings: 2 people
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