Mahi Mahi BLT

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The refreshing bursts of fruits and wildflowers in a Kendall Jackson Chardonnay will pair nicely with the basil and mayonnaise dressing in this seafood remake of the traditional Bacon, Lettuce, & Tomato (BLT). Enjoy!

Serves 4
Prep time: 8 minutes
Total time: 20 minutes

Ingredients:

  • 2/3 cup mayonnaise
  • 1/3 cup onion, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fresh basil, finely chopped
  • ¼ teaspoon freshly ground pepper
  • 4 slices bacon
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, finely chopped
  • 4 mahi mahi fillets, 4-6 ounces
  • Vegetable oil for brushing grill top
  • 4 Kaiser buns
  • Romaine lettuce leaves
  • 4 tomato slices

    Instructions:

    In a small bowl, whisk together the mayonnaise, onion, lime juice, basil and pepper. Cover and refrigerate until needed. In a medium sauté pan cook the bacon on medium heat until browned. Transfer to paper towels to drain.
    In a small bowl, whisk together the olive oil and garlic. Brush onto the fish fillets. Place fillets on grill over medium heat and grill, turning once until just opaque. When the fish is almost cooked, grill the bun slices directly over medium heat until lightly toasted. Evenly spread the bottoms of each bun with the mayonnaise mixture. Top with lettuce, tomato, bacon and mahi mahi filet.

    Teri’s tips:

  • You should use any light white fish that is available and in season
  • Don’t overcook the fish
  • When buying fresh fish make sure that it smells fresh; without an ammonia odor.
  • Naturally this sandwich is best when tomatoes are in season but if you want a BLT in the winter, make an aioli with the mayonnaise and 1/3 cup chopped sundried tomatoes.
  • coat fillets with cornflake crumbs and pecans or panko bread crumbs and sauté in cooking oil until golden brown rather than grilling the fish