
It's definately one of my favorite fish dishes to prepare because when cooked properly its very mild in taste, flaky and oh so moist.
Today I wanted to serve it up a little more creative than
just adding it to a bed of spinach or smothering it under corn and salsa. I had
a some Pillsbury grand biscuit laying out in my refrigerator and I whipped up a
batch of sweet chili mayo to compliment my meal.
4 Thick-slices Mahi Mahi fillets
1 teaspoon Paprika
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Dried thyme
1 teaspoon Ground black pepper
1 teaspoon Cayenne pepper
1 teaspoon Dried basil
1 teaspoon Dried oregano
1 teaspoon Salt
1 teaspoon Ground white pepper
pepper flakes (optional)
Lettuce leaves
Sliced onions
Large mixing bowl
Cast iron skillet
Butter
Clean dish
Directions:
Prepare your spice mixture for application to the mahi mahi
according to your taste preference. Most
blackening season recipes contain the same basic ingredients (so if you already
have some on hand, go ahead and use it).
Use one teaspoon of each spice for your first attempt and
adjust the recipe to suit your preference as you learn the taste and effects of
each ingredient. Blend paprika, garlic powder, onion powder, dried thyme,
ground black pepper, cayenne pepper, dried basil, dried oregano, salt and white
pepper in a large mixing bowl.
Rub each side of your mahi mahi fillets with butter and dip
them into the blackening spice mixture bowl. Cover both sides of the fish
completely with spice and place the fillets onto a clean dish.
Heat your skillet on a high flame until it is extremely
hot). Place the mahi mahi fillets onto your heated skillet and cook for
about 6 minutes on each side.
While fish is cooking, rinse and dry lettuce and slice onions to build your sandich.
Once fish is cooked, Remove the
fish from the pan using your spatula, build your sandwich and serve hot.



Preparing Buns:
1 container Pillsbury Home-style Grand’s whole wheat biscuits (regular is fine)
Open can of biscuits and lay each biscuit on a flat surface and using a rolling pin, slightly fatten each biscuit to resemble a round patty. Once it’s flattened, spay a cookie sheet with non stick spray and bake as directed. 

Preparing Sweet Chili Mayo
4 tablespoon mayo 2 teaspoon olive oil
Salt and pepper to taste
dash of paprika
2 tablespoon sweet chili sauce
Hotsauce to taste
Combine all ingredients together and serve on top of sandwich


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