This tropical sandwich comes from my 2009 cookbook New American Table. It reminds me of a blissful, casual meal I once had in the Caribbean.
- 1 cup potato chips
- 1 tablespoon mild chili powder
- Four 4-ounce mahimahi fillets
- 2 tablespoons olive oil
- 1 baguette
- 2 tablespoons Citrus Mayonnaise
- 4 romaine leaves
- 1/4 cup Pickled Mango
- 1 1/4 cups mayonnaise
- 1 tablespoon olive oil
- Zest and juice of 1/2 lemon
- Juice of 1 lime
- 6 drops Tabasco
- 4 drops Worcestershire sauce
- 1/2 teaspoon mild chili powder
- 1/2 teaspoon salt
- 1/2 cup white wine vinegar
- 1 green mango peeled, pitted, and cut into 1/4-inch cubes
- 1 yellow mango peeled, pitted, and cut into 1/4-inch cubes
- 2 tomatoes, chopped
- 1/2 cup sugar
- 2 Scotch bonnet chiles seeds and ribs removed, finely chopped
- 2 jalapeño chiles, chopped
- 1 red onion, thinly sliced
- 4 garlic cloves, sliced
- 1 tablespoon yellow mustard seeds
- 2 bay leaves
- 1 teaspoon coriander seeds
For the Mahi:
Combine the potato chips and chili powder in a food processor and process to a fine powder. Transfer to a shallow plate. One at a time, dredge each fillet in the mixture, coating both sides. Place the coated fillets on a plate.
Heat the olive oil in a large sauté pan over high heat. Season the fillets with salt. Working in batches if necessary to avoid overcrowding the pan, sear the fillets, turning once, until golden brown and crispy, 3 to 4 minutes per side.
To assemble the sandwiches, cut the baguette into 4 equal pieces and slice lengthwise in half. Spread 1 1/2 teaspoons citrus mayonnaise on the bottom halves. Top each half with 1 romaine leaf, 1 tablespoon pickled mango, and a seared mahimahi fillet.
For the Citrus Mayonnaise:
In a large bowl, whisk together the mayonnaise, olive oil, lemon zest, lemon juice, lime juice, Tabasco, Worcestershire sauce, chili powder and salt. This mayonnaise can be stored in an airtight container in the refrigerator for up to 1 week. Hint: squeeze bottles, which can be found at almost any kitchen supply store, are the ideal way to serve mayonnaise.
For the Pickled Mango:
Combine the vinegar, green mango, and 2 cups water in a small saucepan and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Add the yellow mango, tomatoes, sugar, Scotch bonnet chiles, jalapeños, onion, garlic, mustard seeds, bay leaves, and coriander seeds. Reduce the heat to a simmer and cook for 5 minutes.
Remove from the heat and let cool. Remove and discard the bay leaves. Season generously with salt. This condiment can be store in an airtight container in the refrigerator for 2 months.