Title: Mahi-Mahi Club Sandwich on Sourdough Bread | Delicious Seafood Recipe
Description:
Get ready to experience a culinary delight on “Fired Up on Cooking” as we present our take on the delectable Mahi-Mahi Club Sandwich on Sourdough Bread! This recipe promises to tantalize your taste buds with its mouthwatering flavors and enticing textures. From grilling or broiling the mahi-mahi to creating a zesty avocado vinaigrette, we’ll guide you through every step, ensuring a memorable and enjoyable cooking experience.
Avocado Vinaigrette:
Join us in the kitchen as we demonstrate how to prepare a creamy and flavorful avocado vinaigrette. Made with fresh Haas avocado, jalapeño, red onion, lime juice, and more, this vinaigrette is the perfect addition to elevate your sandwich to new heights of deliciousness.
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Ingredients:
– 2 tablespoons peanut oil (optional)
– 4 mahi-mahi steaks (about 5 ounces each)
– Salt and freshly ground pepper
– 12 slices Sourdough Bread, ¼ inch thick, toasted
– ⅓ cup Avocado Vinaigrette (recipe follows)
– Beet leaves and green leaf lettuce
– Roasted yellow bell peppers
– Roasted poblano peppers
Instructions:
1. If grilling the mahi-mahi, prepare a wood or charcoal fire and let it burn down to embers. If broiling, preheat the broiler. If sautéing, heat the oil in a large sauté pan over medium heat.
2. Season the fish on both sides with salt and pepper to taste and cook until medium, using your preferred method.
3. For each sandwich, lay 3 slices of toasted sourdough bread side by side. Spread 2 slices with the avocado vinaigrette. Place a small handful of beet leaves and green leaf lettuce on one slice of bread. Add slices of roasted yellow bell pepper and roasted poblano peppers. On the next slice, place the cooked mahi-mahi. Stack the two slices and top with the third. Cut the sandwich in half on the diagonal.
This addition of roasted yellow bell peppers and roasted poblano peppers will add a delightful smoky flavor and a touch of sweetness to your Mahi-Mahi Club Sandwich. Enjoy!
Avocado Vinaigrette
Ingredients:
– ½ Haas avocado, peeled
– ½ jalapeño, seeded
– 2 tablespoons finely chopped white, red or yellow onion
– ¼ cup fresh lime juice
– 1 teaspoon sugar
– 1 cup olive oil
– Salt and freshly ground white pepper
Instructions:
1. In a blender, puree the avocado, jalapeño, onion, lime juice, and sugar until smooth.
2. With the motor running, slowly add the oil until it emulsifies.
3. May be prepared up to 1 day ahead and refrigerated, covered, in a nonreactive bowl. Bring to room temperature 1 hour before serving. Serve extra avocado vinaigrette in a bowl in the center of the table.
Makes 1½ cups
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