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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.