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Mango Chipotle Mahimahi Sandwich

  • Author: Zach Johnston
  • Prep Time: 8 mins
  • Cook Time: 12 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x


Fish sandwiches are a beach-bar classic, and they couldn’t be easier to make. Fillets of grouper, mahimahi, or other white-fleshed fish are coated in a spice rub, then grilled until dark and juicy. The sandwiches themselves are the definition of simple perfection, featuring soft buns even sir mix-a-lot would love, lettuce, tomato, and classic condiments like mayo or tartar sauce.



  • 4  mahimahi fish fillets
  • 2 tbsp Mango Chipotle Rub
  • 4 tender sandwich buns
  • Spinach, Romaine or iceberg lettuce, for topping
  • Peaches, cilantro, red onion (for the salsa)
  • Mayonnaise or tartar sauce (if desired)


  1. Rub fish fillets with oil.
  2. Season fish fillets with Mango Chipotle Rub all over on both sides.
  3. Cook fish on the hot side of grill until undersides of fillets are darkened (about 4 minutes). Flip fish and repeat on the other side. Transfer to cooler side of grill and continue cooking until an instant-read thermometer inserted in the center reads 140°F, (The last trace of translucence in the center should just be disappearing when the fish is done.) Transfer fish to a platter to rest.
  4. While the fish is cooking dice your 1 peach, 1/4 of a red onion, and 1/2 tbsp of cilantro for the salsa.
  5. Toast buns on the hot side of the grill, then build sandwiches. Top with peach salsa. Spread mayo (or tartar sauce) on the bottom and top buns; set fish fillets on bottom buns; top with lettuce and tomato; close sandwiches. Serve right away.

  • Cuisine: Beach