This is a great light sandwich for these hot summer days. I got the mahi mahi frozen from Trader Joe’s, and this made enough for this lunch and two more lunches last week. It was great served with a side of fresh cherry tomatoes.
1 package frozen mahi mahi, defrosted
1 1/2 tsp olive oil
3 tbsp mayonnaise
2 cloves garlic
2 pieces whole wheat bread
6 basil leaves
salt and pepper
Oil and preheat a grill pan (or a grill, if you have one, or a regular cast iron pan). Dry off the defrosted mahi mahi fillets with a paper towel, then brush them with olive oil and sprinkle salt and pepper on them. Put the fillets on the hot grill pan and cook until opaque all the way through, flipping to the other side halfway through. While they cook, toast the bread (I used Trader Joe’s Whole Wheat Tuscan Pane — the slices are enormous, so I just cut one in half rather than using two). Put the mayonnaise in a small bowl and press the garlic into it with a garlic press. (You can also sprinkle a bit of Tabasco in here if you like it spicy — which you know I do.)
When the fish is cooked, spread a tablespoon of mayo on the bread (save the rest for leftovers) and put some fish on half of the bread. Put a couple of basil leaves on top, then add the top slice of bread and press together.
Serves three (or makes two days of leftover lunch!)