Adapted from: Smokey Bones Barbecue & Grill, Orlando. Yield: 4 servings.

as needed, mahi-mahi seasoning (recipe follows)
as needed, Cajun Remoulade (recipe follows)
4 pieces fresh mahi-mahi, skinless (approx. 6-8 oz. each)
4 kaiser rolls, toasted
4 pieces green leaf lettuce
1 tomato, sliced
2 Tbsp. melted butter
1 lemon, cut into 4 wedges

SEASONING:
1 1/2 tsp. garlic powder
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 tsp. dried rosemary
1/2 tsp. salt
1/8 tsp. pepper

CAJUN REMOULADE:
1/2 cup mayonnaise
2 Tbsp. pickle relish
1 Tbsp. Dijon mustard
1 Tbsp. blackening seasoning

For seasoning: Combine and mix ingredients in small bowl, and set aside.

For Cajun Remoulade: Combine ingredients in mixing bowl, mix thoroughly and place in refrigerator to chill.

For sandwich: Preheat grill to mediumhigh heat. Season mahi-mahi with approximately 1/2 Tbsp. seasoning and place on preheated grill. Cook approximately 4-5 minutes on each side, rotating once per side to create diamond marks. Cook until internal temperature reaches 145°F. Brush each piece of fish with melted butter just before removing from grill. Remove mahi-mahi from grill and place on toasted kaiser roll bottom. Top each with one piece of lettuce, one tomato slice and bun top. Serve with Cajun Remoulade and lemon wedge on the side.

SMOKEY BONES BARBECUE & GRILL