Fish sandwiches are a beach-bar classic, and they couldn’t be easier to make. Fillets of mahimahi are coated in a spice rub, then grilled until dark and juicy. The sandwiches themselves are the definition of simple perfection, featuring soft buns that Sir Mix-A-Lot would love, lettuce, tomato, and classic condiments like mayo or tartar sauce. We top this one with peach salsa and dream of ocean breezes.
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.
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.
