Cajun Mahi Mahi Sandwich

The last month or two of entries have been a little complicated - not too challenging, but requiring a good bit of prep work in spots. We'll shift gears today, and go with something quick and easy that you can put together in 10 - 15 minutes. Purists beware, the only thing actually remotely cajun about this is the guy on the seasoning container. Everybody else: It tastes good.
So, this preparation for seafood is probably the first thing I learned to properly cook - and works well for shrimp, most white fish, and I'd guess probably scallops. I like mahi mahi here, it's on the firmer/fleshier side of flaky white fish, and that comes through in a more substantial sandwich. Gulf fish - redfish, drum, red snapper should work just fine.

For the fish, you'll need:

1 mahi mahi filet (per sandwich)

1 Lemon

Paul Prudhomme's Seafood Magic

Olive Oil 

Steak Rolls

Garnish

Sauce:

Mayonnaise

Granulated Garlic

Joe's stuff

Sea Salt

1. Heat Olive Oil in a small pan to medium-low.

2. Pat fish dry and season liberally with Seafood magic on both sides. No seriously, liberally. It's hard to overdo.

3. Squeeze a bit of lemon juice into the warmed oil, and saute fish 3 minutes on each side (4 minutes for thicker filets).

4. While the fish is sauteeing, lightly toast a steak roll.

5. Mix garlic, Joe's stuff to taste, and a dash of sea salt and olive oil to mayonnaise to make a flavorful sauce. I hit mine with a dab of Sriracha for color. 

6. Once the fish is cooked through, drain briefly on a paper towel.

7. Spread sauce on both sides of the roll, add fish, and dress with lettuce or preferred garnishes.

8. Enjoy!

Seasoned Mahi Mahi

A quick cajun aioli

Sauteed to golden brown

The fish is a little fragile!

                                                                                                                                                     

Just about ready...

Not too far off from a Po-Boy...