Escovitch Mahi Mahi Sandwich with Mango Aioli

Ingredients:

Jamaican mahi-mahi

• 4 tablespoons butter
• 1 tbsp coarse salt
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1 tsp onion powder
• 1 teaspoon granulated garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 tsp cayenne pepper
• 4 mahi-mahi fillets (110–170 g each), skinless
• 4 large Hawaiian buns, greased and toasted in a skillet
• Pickled Escovic peppers, see recipe below
• 2 cups shredded iceberg lettuce
• Mango aioli, recipe below

Pickled Escovic peppers

• 1.5 cups apple cider vinegar
• 1/3 cup granulated sugar
• 1 tbsp. honey
• 2 sprigs of fresh thyme
• 1 sprig of fresh tarragon
• 1 red bell pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 jalapeño pepper, cut into strips
• Half an onion, thinly sliced

Mango aioli

• 1 cup mayonnaise
• 1/4 tbsp. mango chutney
• Zest and juice of 1 lime

Preparation:

1. Melt the butter in a saucepan. Turn off the heat and add the salt, chili powder, paprika, black pepper, onion powder, granulated garlic, dried thyme, oregano, and cayenne pepper, letting the spices bloom. Alternatively, combine all the spices and butter in a microwave-safe bowl. Cover with a damp paper towel and microwave on high for 45 seconds. Stir and let cool completely.
2. Preheat the grill to medium-high heat and cover. Brush the fish on both sides with the spice mixture and butter.
3. Clean the grill grate thoroughly, brush with vegetable oil and spray with cooking spray for a double non-stick coating.
4. Grill the fish, uncovered, until the internal temperature reaches 135–135°F (54–57°C), 3–4 minutes per side. Do not turn the fish prematurely, or it will stick. Use a thin metal spatula to turn the fish.
5. Place a piece of fish on each bottom bun half, top with pickled Escovic peppers and shredded lettuce. Spread mango aioli on the top bun halves, close, and enjoy!
   
   Pickled Escovic peppers:
   Combine vinegar, sugar, honey, thyme, tarragon, and a pinch of salt in a small saucepan and bring to a boil. Turn off the heat and add the peppers and onion. Let cool to room temperature.
   
   Mango aioli:
   Combine mayonnaise, mango chutney, lime zest and juice in a bowl. Season with salt and pepper.