Blackened Mahi-Mahi Sandwiches with Avocado Crema Tips, FAQ & printable recipe

Tips for success

To get the most out of your mango slaw, let it sit for at least 15 minutes before serving. This allows the juices from the mango and the acidity from the dressing to soften the cabbage slightly, making the slaw much easier to eat within the sandwich. If you find the slaw too watery, drain any excess liquid before adding it to the sandwich to prevent the bun from becoming soggy.

When toasting your brioche buns, butter them lightly before placing them on a griddle or in a pan. This adds an extra layer of flavor and ensures the bread stays crisp even when topped with the creamy avocado sauce. If you are serving a crowd, you can toast the buns in the oven under a broiler for a few minutes, keeping a close eye on them to prevent burning.

Variations

• Spicy Chipotle Crema: Add one canned chipotle pepper in adobo to the avocado crema blender for a smoky, spicy kick that complements the blackened spices perfectly.
• Grilled Pineapple Slaw: Substitute the mango in the slaw with grilled pineapple chunks to add a smoky sweetness that pairs beautifully with the charred fish.

Storage and make-ahead

Fridge

Store leftover fish, crema, and slaw in the refrigerator for up to 2 days. Ensure everything is in airtight containers.

Reheat

Gently reheat the fish in a skillet over medium heat until warmed through. Avoid using a microwave, as it will make the fish rubbery.

Store any leftover fish in an airtight container in the refrigerator for up to 2 days. The avocado crema should be stored in a separate airtight container, pressed with plastic wrap directly against the surface to prevent oxidation and browning.

For the best quality, store the mango slaw separately as well, as it will lose its crispness if kept with the dressing for too long. Reheat the fish gently in a pan to maintain the best texture.

You can prepare the avocado crema and the mango cabbage slaw up to 24 hours in advance. Keep them in the refrigerator until you are ready to assemble the sandwiches.

The spice blend can also be mixed ahead of time and stored in a small jar. The fish, however, should be seasoned and seared fresh right before you plan to eat to ensure the crust remains crispy and the fish stays succulent and juicy.

Serving ideas

Serve these sandwiches immediately while the fish is hot and the buns are crisp. Because of the contrasting temperatures, the timing of assembly is crucial.

Pair the sandwiches with a side of sweet potato fries or a simple garden salad to round out the meal. The bright colors of the mango and avocado make this a visually stunning dish that is perfect for outdoor dining or hosting friends on a sunny day.

If you are hosting a larger group, you can set up a sandwich station where guests can assemble their own. Keep the fish warm in a chafing dish or a low-temperature oven, and provide the crema and slaw in bowls so everyone can customize their sandwich to their liking.

This interactive approach is perfect for casual gatherings and ensures that everyone gets their sandwich exactly how they prefer it, with the perfect ratio of toppings.

Frequently asked questions

Recipe card

Blackened Mahi-Mahi Sandwiches with Avocado Crema

Prep 15 minCook 5 minTotal 20 minServes 4

Ingredients

• 4 fillets 6-ounce mahi-mahi fillets
• 3 tbsp melted butter
• 1.5 tbsp smoked paprika, cayenne, thyme, garlic, and oregano blend
• 1 whole avocado
• 1 lime, juiced
• 1/2 cup sour cream
• 4 brioche buns, toasted
• 2 cups mango cabbage slaw, prepared

Instructions

1. Combine the avocado, lime juice, and sour cream in a blender or food processor. Blend until smooth and creamy, then set aside in the refrigerator. Prepare the mango cabbage slaw by tossing the ingredients together in a bowl and keep chilled until assembly time.
2. Brush each mahi-mahi fillet with melted butter on both sides. Generously coat the fish with the smoked paprika, cayenne, thyme, garlic, and oregano spice blend. Heat a cast-iron skillet over high heat until it reaches 475°F (246°C). Carefully place the fillets in the hot skillet and sear for 2.5 minutes per side until the internal temperature reaches 145°F (63°C).
3. Toast the brioche buns until golden brown. Spread a generous amount of the avocado crema on the bottom bun. Place the blackened mahi-mahi fillet on top, followed by a heap of mango cabbage slaw. Close the sandwich and serve immediately while the fish is hot and the bun is crisp.

Contains: fish, milk, gluten, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

32 g

Fat

26 g

Fiber

5 g

Sugar

8 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.