4 tablespoons spice mix (see below)
Lemon caper mayo (see below)
4 mahi-mahi fillets
4 ciabatta rolls, sliced and some pull some of the bread out to make room for ingredients.
Slaw (see below)
2 tablespoons smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt
½ to 1 teaspoon black pepper
1 tablespoon dried/ ground sumac
1 tablespoon teaspoon dried oregano
1 tablespoon coriander seed, finely ground (I use mortar and pestle)
Lemon caper mayonnaise:
2 tablespoons drained capers, chopped
¼ cup mayonnaise (I use Lemonaise Light. Could use regular and add some lemon juice)
Put a bag of shredded cabbage/carrot mix in a bowl, some lime juice, rice wine vinegar, a little bit of olive oil, black pepper and ground coriander and stir it up.
Rub spice mix on mahi mahi fillets. Place on grill and cook (don’t over cook!). Put rolls on grill and lightly toast.
Sandwich: Spread some caper mayo on rolls. Put a tomato slice on bottom. Next add a fillet. Top with slaw. Ready to eat!