Mahi Sliders with Homemade Tarter Sauce Easy Recipe

Last night my wife asked for “fishburgers” , a dish we indulge in every now and again. The term "fishburger” is as generic as it gets so I always take some creative liberties whenever wifey asks for them. Tonight, I found some fresh Mahi at the fish counter so I decided that tonight would be Mahi sliders. Mahi is a wonderful fish to have between 2 buns. If you cook it correctly it is exceptionally moist and juicy.

Cooking Mahi is a no-brainer with Fishtastic so to step it up a notch I decided to take a whack mixing my own tarter sauce (which is a must for any self-respecting “fishburger”).

Here we go. I am just doing a couple of sliders so I am cutting the recipe in half.

Ingredients:

1/2 cup good quality mayonnaise
1 tablespoon finely chopped cornichons (small, tart French pickles)
1 tablespoon finely chopped fresh dill
1 teaspoon fresh lemon juice
1 tablespoon finely chopped capers (drain well)
1 teaspoon finely minced shallot
1/4 teaspoon Dijon mustard
Freshly ground black pepper to taste

First, Mayo. Be sure to use a high quality mayonnaise since it is the base for the sauce.

Fresh Dill always makes things pop! (And yes I love my Alaskan ulu for all things chopping)

I actually had to go to 2 different stores to find cornichons!

Now the capers. Make sure to drain the liquid and maybe pat them dry with a paper towel. Hindsight being 20-20 I would have used some smaller capers.

Gotta use good Dijon mustard.

And last but not least the shallot, lemon juice and some black pepper.

Now mix it all together and then let it sit in the refrigerator for about 20 minutes so all the flavors marry.

At last the tarter sauce is ready to go! Quite a bit of work, I think I should have made more….

Now the easy part, (I absolutely love these pretzel buns for fish burgers) just cut your Mahi fillet to the size of your slider buns.

The simplest step is using Fishtastic to determine the cooking time and temperature. Looks like 9.5 minutes at 375 degrees will give me perfect Mahi.

I find that virtually all fish tastes best when grilled but it’s late and I’m lazy to it is a Ninja Air Fryer moment. One of the other fillets is just a hair thinner than the one I measured so I’m going to use 9 minuets for my cook time and 375 F. I pre heat the fryer for about 5 minutes, spray the grill rack with a little olive oil to prevent sticking and we are good to go!