Colin loves to go fishing. It is, without a doubt, his favorite hobby. He grew up in Wisconsin and, I’m pretty sure, spent most of his summers, and winters, fishing. Moving to Okinawa posed a little bit of a challenge to continue this hobby. Don’t get me wrong, there is a lot of fishing in Okinawa, but deep sea fishing is much different than lake fishing (from what he’s told me, of course). Being the fisherman that he is, he was up for the challenge and our freezer has never been empty since. (His favorite “excuse” to use to go fishing is when we are down to only 2-3 meals of fish in our freezer.)
There are all sorts of fish to catch in the ocean here, but he usually brings home yellowfin and skipjack tuna and mahi mahi. Fortunately for me, mahi mahi is my favorite type of fish. It’s a firm, white fish that’s pretty mild (not fishy tasting at all) and holds up well to all forms of cooking. I first fell in love with mahi mahi thanks to a phenomenally simple blackened mahi mahi sandwich at a dockside restaurant in the Florida Keys. When Colin’s latest fishing trip filled every last inch of our freezer with fish, I knew I needed to recreate this magical sandwich.
Luckily, this sandwich is not hard to make at all. Blackening seasoning is just a mixture of spices that you probably have in your cupboard. Most people can probably buy blackening seasoning, but I like to make my own so I can adjust the salt and spice levels. This recipe is mildly spicy with lots of great flavor! We have pan seared (the traditional way to blacken) and grilled the mahi mahi, both with great success. As I mentioned earlier, mahi mahi is a firm fish, so it holds up much like a burger would. The tartar sauce balances the blackening seasoning well, adding creaminess and a vinegar-y tang to the sandwich. It’s not a condiment I would skip! Fresh rolls or bread is a must, as well as lettuce, tomato and whatever other toppings you’d like (we added avocado last time and it was great)! Served with our favorite sweet potato fries, side salad or veggie sticks, this is a delicious, healthy and quick weeknight meal. Now that this meal is on constant rotation at our house, I have a little bit more room in my freezer, although I’m sure that won’t last long.