Chef Robert Irvine: Grilled Mahi-Mahi Sandwich
Chef Robert Irvine
Chef Robert Irvine
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557 Calories
86 g Carbs
34 g Protein
9 g Fat
Total Time
1 serving

Nothing beats the gorgeous presentation and flavor of mahi-mahi. Gently grill this clean, light protein source, and either plate it with a radiant yogurt slaw or sandwich it between toasted whole-wheat halves.


  • 3 oz mahi-mahi
  • 1 bun sara Lee whole-wheat thin-style bun
  • 1 tbsp cumin
  • ½ cup nonfat plain Greek yogurt
  • 1 tbsp honey
  • 2 Tbsp rice wine vinegar
  • 1 tsp lime juice
  • 1 tbsp jalapeno pepper, diced
  • 1 cup, shredded red cabbage
  • 1 leaf lettuce
  • ¼ fruit, without skin and seed avocado
  • 1 tsp garlic, minced
  • ½ cup mango
  • ½ cup, chunks pineapple
  • 1 pinch salt
  • 1 dash pepper

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  1. Lightly grill a piece of mahi-mahi for 3 minutes on each side, then remove from grill and let rest. This important step allows the juices of the fish, previously constricted during cooking, to return to all corners.
  2. Make a dressing out of the cumin, yogurt, honey, rice wine vinegar, lime, and jalapeno by combining in a mixing bowl with a whisk. Start by whisking slowly, then more vigorously, until the dressing is consistent.
  3. Combine the cabbage, garlic, pineapple, and mango in a separate mixing bowl to create the slaw, or salad.
  4. Salt and pepper the slaw to taste.
  5. Add half the dressing to the slaw, setting aside the other half.
  6. Spread a light amount of the reserved dressing onto the base of the whole-wheat bun, then stack butter lettuce, slaw, and mahi-mahi, in that order. Top with the other half of the whole-wheat bun.
  7. For a bread-free alternative, plate the mahi-mahi atop a brush stroke of dressing and slaw, then finish with a fan of avocado slices!

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