Florida Grilled Blackened Mahi Mahi Sandwich

Introduction

Get ready to enjoy the bold flavors of Florida with this Grilled Blackened Mahi Mahi Sandwich. This fresh, flaky fish is coated in Cajun seasoning, seared on the Arteflame’s 1,000°F center grill grate for a perfect crust, then finished to perfection on the flat cooktop. Sandwiched between a buttery toasted bun, this recipe delivers restaurant-quality taste with the ease of outdoor grilling. Let’s fire up the grill and make culinary magic happen!

Ingredients

• 2 mahi mahi fillets (6 oz each)
• 2 tbsp Cajun seasoning
• 2 tbsp unsalted butter (melted)
• 2 brioche buns
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 cup shredded lettuce
• 1 tomato (sliced)
• 1/2 red onion (thinly sliced)
• Lemon wedges (for serving)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the grill.
3. Stack firewood over the napkins.
4. Light the paper napkins and wait 20 minutes for the grill to heat up.

Step 2: Season the mahi mahi

1. Pat the mahi mahi fillets dry with paper towels.
2. Brush each fillet with melted butter.
3. Coat both sides evenly with Cajun seasoning.

Step 3: Sear the mahi mahi

1. Place the fillets on the center grill grate over 1,000°F heat.
2. Sear for 1 minute per side to create a flavorful crust.

Step 4: Cook the fish to perfection

1. Move the fillets to the flat cooktop to finish cooking.
2. Cook until the internal temperature reaches 125°F, then remove them from the grill as they will continue cooking.

Step 5: Toast the brioche buns

1. Place the brioche buns, cut side down, on the flat cooktop.
2. Toast for 1-2 minutes until golden brown.

Step 6: Assemble the sandwich

1. Mix mayonnaise and Dijon mustard, spreading a thin layer over the toasted buns.
2. Place shredded lettuce on the bottom bun.
3. Add the blackened mahi mahi fillet.
4. Top with tomato slices and red onion.
5. Place the top bun on and serve with lemon wedges.

Tips

• Use fresh mahi mahi for the best flavor and texture.
• Adjust the level of Cajun seasoning to your spice preference.
• Remove the fish from the grill at 125°F as it continues to cook off the grill.
• For an extra buttery taste, brush the buns with melted butter before toasting.

Variations

• Spicy Habanero: Add a dash of habanero powder to the Cajun seasoning for an extra kick.
• Garlic-Lemon: Mix fresh minced garlic and lemon zest into the butter before brushing on the fish.
• Avocado Ranch: Swap the mayonnaise for avocado ranch dressing for a creamy twist.
• Pineapple Teriyaki: Add a grilled pineapple ring and a drizzle of teriyaki sauce for a tropical twist.
• Smoky Chipotle: Use chipotle powder in the seasoning for a rich, smoky flavor.

Conclusion

Cooking on the Arteflame grill brings out unbeatable flavor and texture in this blackened mahi mahi sandwich. The high-heat sear locks in the juices, while the flat cooktop ensures a perfectly even finish. Impress your guests with this delicious, smoky, and spicy Florida-inspired dish. Fire up your grill and enjoy!

Best pairings

• Grilled corn on the cob with butter
• Coleslaw with a tangy dressing
• Crispy sweet potato fries
• Chilled lemonade or a tropical fruit cocktail