Mahi Mahi Fish Sandwich

Light mahi mahi pairs perfectly with sweet pineapple, rich avocado, and our Pastamore Lemongrass with White Balsamic Vinegar. This is a perfect sandwich to pair with a hot day and a cold beverage.

Ingredients:       Makes 4 servings
1 lb mahi mahi
2 Tbsp Pastamore Lemongrass with White Balsamic Vinegar
1 large avocado
1.5 cups coleslaw mix
1 cup pineapple, chopped
1 cup all purpose flour
1 tsp creole seasoning
To taste salt and black pepper
4 lettuce leafs
4 brioche buns
As needed avocado or canola oil

Directions:
1. Remove skin and seed from avocado. Dice and place to the side. Combine Pastamore Lemongrass with White Balsamic Vinegar along with pineapple and coleslaw mix and mix well. Add the avocado and fold until combined. Season to taste with salt and black pepper.

2. Add creole seasoning and flour to a mixing bowl. Mix with a fork or whisk.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, add oil to coat the bottom of the pan. Lightly dredge the mahi mahi in the flour. Add half of the fish to the pan, shaking off excess flour before add to the pan. Cook fish on all sides until browned and internal temperature reaches at least 145F.

4. Dry fish on paper towel or rack to drain excess oil.

5. Toast buns. Cut lettuce to fit buns. Plate bottom bun and top with mahi mahi. Finish with lemongrass coleslaw and top bun.