This recipe is so easy and so good! I love fish and this low-FODMAP Blackened Mahi Mahi Sandwich is savory and spicy with fantastic flavor. So healthy too.
Feel free to substitute cod or your other preferred fish in this low-FODMAP Blackened Mahi Mahi recipe.
This low-FODMAP meal is perfect with low-FODMAP coleslaw, low-FODMAP Grilled Vegetables, low-FODMAP rice or potato chips.
Check out over 300 more low-FODMAP recipes on my blog.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Blackened Mahi Mahi Fish Sandwich; Gluten-free, Dairy-free
Serves 4-6
Prep time 10 min
Cook time 10 min
Total time 20 min
Ingredients
- About 20-24 ounces of mahi mahi or other fish such as cod, or tilapia; sectioned into 4 individual pieces
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons extra- virgin olive oil or canola oil
- 4 low-FODMAP, gluten-free buns or thick bread
- I used UDI’s Classic Hamburger Buns
- Can also use my low-FODMAP Multigrain Sandwich Bread
- 1-2 tomatoes, sliced
- 1 cup lettuce, such as romaine or bibb lettuce
- low-FODMAP Pickles
- low-FODMAP Special sauce, or low-FODMAP Tartar sauce (optional)
Directions
- Combine the paprika, cayenne, chili powder, cumin, oregano, salt and pepper in a small bowl
- Rinse and pat dry mahi mahi fillets
- Sprinkle the spice mix evenly over each filet, rubbing it on all sides
- In a non-stick skillet set over medium-high, heat 1 tablespoon of oil (I love cast iron)
- Can also grill over medium-high heat
- Add 2 of the mahi mahi filets and cook, undisturbed until they’re just beginning to blacken, about 4 minutes
- Flip the filets and cook for another 4 minutes
- Transfer to a plate, repeat with the other 2 mahi mahi fillets and oil
- Serve on the low-FODMAP buns with condiments and toppings as desired
- Pair this with my low-FODMAP creamy coleslaw, my low-FODMAP 5 minute pickles and low-FODMAP special sauce…SO GOOD!
