In Hawaii, at the best restaurants, mahimahi is often the star of upscale lunchtime sandwiches
4 skinless mahimahi fillets (each about 1/2 inch thick and 1/2 pound)
salt and pepper to taste
8 large slices of sourdough bread (each about 1/3 inch thick)
extra-virgin olive oil for brushing
2 large garlic cloves, smashed
4 green-leaf lettuce leaves
1/2 cup saffron mayonnaise
thin tomato slices
very thin raw onion slices
1 tablespoon capers
1. Prepare a medium-hot charcoal fire.
2. Season the mahimahi fillets well with salt and pepper. Brush fillets and the bread slices with the extra-virgin olive oil.
3. Place mahimahi on grill and cook until just done, about 2 to 3 minutes per side (the flesh on the inside will be white when the fish is cooked). Grill the bread slices until just lightly toasted, about 1 minute per side. Rub bread with garlic cloves as you remove it from the grill.
4. Spread out 4 slices of the grilled bread. Top each one with a leafy piece of green-leaf lettuce. Top each lettuce leaf with a piece of grilled mahimahi, then spread about 2 tablespoons of saffron mayonnaise on the fish. Top with tomato slices, raw onions, capers, and the remaining slices of bread. Serve immediately.
In Hawaii, at the best restaurants, mahimahi is often the star of upscale lunchtime sandwiches. And it is a perfect sandwich fish: meaty enough to stand up to the texture of contiguous slabs of good bread, flavorful enough to shine through a bundle of add-on delights. Serves 4