Hawaiian Mahi Mahi Sliders Recipes

Steps:

• For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
• For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
• For the sandwiches: Preheat the grill to medium-high heat.
• Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
• Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
• Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.

Steps:

• In a medium bowl, stir together the panko, bread crumbs, carrots, and pepper. Set aside. In a second bowl, beat the 3 eggs together. Place flour into a 3rd bowl.
• Dip mahi mahi into flour, and then into beaten egg. Then place into panko mix and make sure is coated completely. Once coated pan fry fish in med hi heat til done or until the crust is golden brown, inside should have a hint of light pink right in the center.
• Remove from the pan and allow to stand 5 minutes before serving.
• Chutney:.
• Combine all ingredients except shredded carrots in a medium saucepan. Bring to a boil.
• Reduce heat to a simmer and cook gently 20 minutes. Using an immersion blender, puree chutney. Stir in shredded carrot, and simmer an additional 30 minutes to reduce and thicken.
• Stir often to keep chutney from scorching.
• Combining it all:.
• slice roll in half.
• Place mahi mahi on base of roll. Add a slice of the green cabbage. Then add a dollop of chutney on top of the cabbage. Top it off with the lid of the roll and enjoy!

Steps:

• Heat a pan with some oil over hot heat. Dry the fillets with paper towels. Liberally sprinkle the blackening spice on one side of the fillets and place seasoned-side down in the pan for 3 minutes. Flip the fillets and sear until cooked through, 3 minutes more.
• Toast the rolls in melted butter until brown. Spread some Sriracha mayonnaise on the tops and bottoms of the rolls. Season some lettuce with lemon juice and pepper. Place a fillet on each bottom half of the rolls, and add some tapenade, seasoned lettuce and pickled onions, then finish with the top of the roll to serve.

Steps:

• Combine orange juice, lime juice, sea salt, and pepper in a bowl. Add pineapple juice from the can and whisk to combine. Refrigerate pineapple chunks until needed.
• Place mahi mahi fillets in a large glass or ceramic bowl. Add marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Cover a rimmed baking sheet with foil and spray foil with cooking spray.
• Remove fillets from the marinade and shake off excess. Discard the remaining marinade. Place fillets on the prepared baking sheet. Top with green onions and macadamia nuts.
• Bake in the preheated oven until fish is white and flakes easily with a fork, 25 to 30 minutes.
• Top fillets with reserved pineapple chunks.