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INGREDIENTS

Thai Slaw

1/2 Napa Cabbage, sliced thin

3 green onions, chopped

1 tablespoon minced ginger

1 teaspoon minced garlic

1 jalapeno sliced thin

1/2 mango, julienned

2 tablespoons fish sauce

1 teaspoon soy sauce

1/2 bunch fresh cilantro, rough chopped

1 TPS black sesame seeds

Mahi Mahi

4 small mahi fillets

1 large egg, beaten

1 cup panko bread crumbs

Slider buns

Salt and Pepper to taste

Butter/Olive Oil (to fry mahi mahi)

 

Sriracha Lime Mayo

1/2 Cup Mayo

Zest of one Lime

1 tablespoon lime juice

DIRECTIONS

 

1. To make the slaw, combine all the ingredients in a large mixing bowl. Toss everything together to mix well. Set aside.

2. Pat the mahi fillets dry with a clean paper towel. Place the beaten egg in a bowl and place the panko bread crumbs in another bowl. Dip the mahi fillets into the egg wash to full coat the fillets. Then place the fillets one and a time in the panko bread crumbs and turn the fillets over to fully coat in the crumbs. Repeat with the remaining fillets.

3. Set a large pan over medium-high heat, add vegetable oil to the pan until it reaches just about 1/8 of an inch up the pan. Once the oil is hot add the fillets and cook on each side for about 3-4 minutes. Once the fillets are cooked through place on a wire rack and immediately sprinkle with salt.

4. To make the sriracha lime mayo, in a small bowl combine the mayo, lime zest and lime juice, mix well to combine.

5. To assemble the sliders, take a slider bun and add some one the mayo to the top and bottom pieces inside the buns. Then place a swordfish fillets on top of the bottom piece. Top the fillet with some of the slaw and top with the top portion of the bun. Then eat!

 

 

INGREDIENTS

Thai Slaw

1/2 Napa Cabbage, sliced thin

3 green onions, chopped

1 tablespoon minced ginger

1 teaspoon minced garlic

1 jalapeno sliced thin

1/2 mango, julienned

2 tablespoons fish sauce

1 teaspoon soy sauce

1/2 bunch fresh cilantro, rough chopped

1 TPS black sesame seeds

Mahi Mahi

4 small mahi fillets

1 large egg, beaten

1 cup panko bread crumbs

Slider buns

Salt and Pepper to taste

Butter/Olive Oil (to fry mahi mahi)

 

Sriracha Lime Mayo

1/2 Cup Mayo

Zest of one Lime

1 tablespoon lime juice

DIRECTIONS

 

  1. To make the slaw, combine all the ingredients in a large mixing bowl. Toss everything together to mix well. Set aside.
  2. Pat the mahi fillets dry with a clean paper towel. Place the beaten egg in a bowl and place the panko bread crumbs in another bowl. Dip the mahi fillets into the egg wash to full coat the fillets. Then place the fillets one and a time in the panko bread crumbs and turn the fillets over to fully coat in the crumbs. Repeat with the remaining fillets.
  3. Set a large pan over medium-high heat, add vegetable oil to the pan until it reaches just about 1/8 of an inch up the pan. Once the oil is hot add the fillets and cook on each side for about 3-4 minutes. Once the fillets are cooked through place on a wire rack and immediately sprinkle with salt.
  4. To make the sriracha lime mayo, in a small bowl combine the mayo, lime zest and lime juice, mix well to combine.
  5. To assemble the sliders, take a slider bun and add some one the mayo to the top and bottom pieces inside the buns. Then place a swordfish fillets on top of the bottom piece. Top the fillet with some of the slaw and top with the top portion of the bun. Then eat!

RECIPE REQUIRMENTS