Mahi mahi topped with fresh Mango Salsa and served on tasty sweet rolls is a delectable savory in Mango Salsa & Mahi Mahi Canapés. Mango Salsa & Mahi Mahi Canapés pictured with Tarragon-Shrimp Sandwiches and Pineapple, Ham & Brie Phyllo Cups.
Mango Salsa & Mahi Mahi Canapés
Serves: 8
Ingredients
- 8 small sweet rolls, such as King’s Hawaiian
- 1 tablespoon salted butter, softened
- 1 teaspoon olive oil, divided
- 2 (6- to 8-ounce) fillets mahi mahi
- ¼ teaspoon fine sea salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon paprika
- 8 leaves Bibb lettuce
- 1 recipe Mango Salsa (recipe follows)
Instructions
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- Using a serrated bread knife, cut rolls in half horizontally. Discard top halves of rolls, or save for another use. Spread butter onto cut surface of rolls. Place buttered rolls on prepared baking sheet, butter side up.
- Bake until light golden brown, 5 to 7 minutes.
- In a medium sauté pan, heat ½ teaspoon olive oil over medium-high heat.
- Drizzle remaining ½ teaspoon olive oil, and sprinkle salt, garlic powder, pepper, and paprika on both sides of fillets.
- Cook fillets until seared, opaque, and easily flaked, 2 to 3 minutes per side. Keep warm.
- Top each toasted roll with a lettuce leaf, trimming to fit.
- Cut fillets into 8 pieces to fit rolls, and place a piece on each. Top fillets with Mango Salsa.
- Serve immediately.
Mango Salsa
Serves: 1¾ cups
Ingredients
- 1¼ cups diced mangos
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped green onion tops
- ¼ cup finely chopped orange bell pepper
- 1 tablespoon fresh lime juice
- ⅛ teaspoon fine sea salt
Instructions
- In a small bowl, combine mangos, cilantro, parsley, green onion, bell pepper, lime juice, and salt, stirring well.
- Refrigerate until needed up to 2 days.
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