Grilled Mahi-Mahi Sandwiches with Cajun Tartar Sauce
Culinary Genie
4 servings
25 minutes
45 minutes
542
American
Burgers & Sandwiches
Don’t let the Cajun scare you away from this sandwich…it is lightly seasoned with Culinary Genie Salt-Free Cajun Creole Seasoning Blend, but feel free to add more or less for your personal heat level. Simple gluten and dairy-free swaps in the recipe.
Ingredients
3 tablespoons extra virgin olive oil
Zest and juice of 1 lime
1 tablespoon Culinary Genie Salt-Free Cajun Creole Seasoning Blend, divided
4 (5 ounce) mahi-mahi fillets, skin removed
¼ cup mayonnaise or vegan mayonnaise
¼ cup plain Greek yogurt or dairy-free plain yogurt of choice
¼ cup finely chopped dill pickles
1 tablespoon refrigerated fresh ground horseradish
6 Kaiser rolls or buns of choice
Tomato slices, lettuce leaves, sliced red onion
Directions
In a storage container, combine oil, lime zest and juice and 1½ teaspoons Culinary Genie Salt-Free Cajun Creole Seasoning Blend. Salt as desired. Add fish; cover tightly and toss to coat well. Refrigerate 30 minutes or up to 2 hours.
Meanwhile, in small bowl, combine mayonnaise, yogurt, pickles, horseradish and remaining 1½ teaspoons Culinary Genie Salt-Free Cajun Creole Seasoning Blend. Mix until well combined; salt as desired. Refrigerate until ready to serve.
Prepare grill to medium heat. Remove fish from marinade and place on grill; discard marinade. Grill, turning once, until fish reaches 145°F on an instant-read food thermometer and flakes easily with a fork, about 10 minutes per inch of thickness.
Meanwhile, lightly toast rolls on grill. Spread rolls with tartar sauce; top with tomato, lettuce, onions and fish.