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)
- Rub fish fillets with oil.
- Season fish fillets with Mango Chipotle Rub all over on both sides.
- 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.
- While the fish is cooking dice your 1 peach, 1/4 of a red onion, and 1/2 tbsp of cilantro for the salsa.
- 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.