Wild Mahi-Mahi Sliders
Ingredients:
2 packages of Sea Crave Wild Mahi-Mahi
½ cup (125 ml) red wine vinegar
2 Tbsp (30 ml) granulated sugar
½ tsp (2 ml) coriander seed
1 tsp (5 ml) salt, divided, plus extra for seasoning fish
1 small red onion, sliced into 1/8 inch (0.25 cm) thick rings
2 Kirby cucumbers, cut into ¼ inch (0.5 cm) rounds
2 tsp (10 ml) chopped dill fronds
Juice of 2 limes, divided
¾ cup (175 ml) mayonnaise
2 or 3 Tbsp (30 – 45 ml) homemade or store bought pesto
2 Tbsp (30 ml) vegetable oil
Freshly ground black pepper, to taste
8 brioche slider buns
8 pieces butter lettuce
How To Make It:
In a small saucepan, combine vinegar, sugar, coriander seed and ½ tsp (2 ml) salt. Bring to a simmer over medium heat and stir in onion rings. Bring mixture back to a simmer and cook for 30 seconds. Pour hot pickled onions into a bowl and let cool to room temperature. Rings will turn glassy as they cool. Cover and refrigerate in an airtight container for up to 3 weeks.
When you are ready to make your wild mahi-mahi sliders preheat the grill to medium-high. Clean and oil the cooking grates.
In a bowl toss together cucumber rounds, chopped dill, juice of 1 lime and remaining ½ tsp (2 ml) salt. Set aside while preparing remaining elements for sliders.
In a small bowl stir together mayonnaise, pesto and juice of remaining lime until thoroughly combined. Set aside.
Pat Sea Crave wild mahi-mahi dry using paper towel. Cut each fillet in half so you end up with eight roughly square pieces of wild mahi-mahi. Brush mahi mahi pieces all over with oil and season generously with salt and pepper. Lay mahi mahi pieces on heated grill. Cook for 1 to 2 minutes or until well grill marked and mahi mahi releases easily from grill grates. Using a spatula turn mahi-mahi pieces over and cook other side for another 1 to 3 minutes or until cooked through to your liking. Set mahi-mahi aside on a plate.
To assemble sliders cut each slider bun in half, if not already split. Spread some pesto mayonnaise over top and bottom of buns. Place a piece of lettuce overtop bun bases before topping with a few drained, quick pickled cucumber rounds, a piece of grilled wild mahi-mahi and some pickled red onion. Top with bun lids and serve.
Makes 8 sliders