Grilled Mahi Mahi Sandwich with Rutabaga ChipsBy · Apr 17 2011 · Comments
Sometimes you just don’t need to overcomplicate a dish. Give me a fresh piece of fish, some colorful vegetables and bacon and we have a meal. This sandwich was pure bliss on this beautiful Chicago Sunday. Full of flavor, crunch and just wonderfulness.
- 6 large rutabagas, peeled and cut into 1/8” slices
- 4 cups vegetable oil
- Kosher salt
- 2 LB’s Mahi Mahi fillets skin on, about 4 fillets
- Juice of half a lemon
- 7 ounces cooked Canadian bacon
- 1 large red onion, cut into 4’s
- 4 French rolls
- Handful fresh butter lettuce
- Light Mayonnaise
Heat the oil in a large stockpot over medium-high heat. Once the oil is noticeably spitting, carefully lower a handful of rutabaga slices into the oil with a slotted spoon. Cover with a grease screen and cook until browned and crispy, about 10 minutes per batch. Once done, remove the chips with the slotted spoon and transfer to a paper towel to drain. Sprinkle with a touch of kosher salt and set aside on a cooling rack to dry.
While the chips are drying, heat your grill to medium heat. Season the fish with a dash of salt and the lemon juice. Thread the onion slices on a metal skewer. Grill the fish for 5 minutes on each side or until opaque. Concurrently grill the onions for 2 minutes per side, remove from the grill and skewer and place in a bowl for later.
Place the Canadian bacon on the grill and cook for 2 minutes per side or until grill marks appear on the meat. While doing this quickly grill the buns on the grill until just slightly crunchy. Remove the buns, the fish and the bacon.
Remove the skin from the fish and assemble one fillet on a bun, topped with a piece of the Canadian bacon, a few grilled onions, lettuce and mayonnaise. Serve with a handful of chips and eat up!