Smoked Mahi Toasts

Recipes > Smoked Mahi Toasts

Smoked Mahi Toasts

Meal Theme:

Total Time: 
35 Minutes
Approximate Yield: 


A Mahi Mahi spread, flavored with sweet pickled relish and spicy jalapeno. Paired with the perfect dipping sauce.


<<>>dipping sauce<<>>
3⁄4 cups
1 1⁄2 tablespoon
1⁄2 teaspoon
lime zest
1⁄4 teaspoon
lime juice
1 teaspoon
kosher salt
1⁄2 teaspoon
crushed red pepper flakes
2 tablespoons
seasoned rice vinegar
1 teaspoon
soy sauce (low sodium )
8 slices
white bread, crust removed (for the toasts)
large eggs, lightly beaten (for the toasts)
14 ounces
Acme smoked fish dip (for the toasts, two 7oz containers)
6 tablespoons
grape seed oil, divided, for frying (for the toasts)


Make the dipping sauce: Combine water, sugar, lime zest and juice, salt, and red pepper flakes in a small saucepan. Bring to a boil, then remove from the heat and let steep 15 minutes. Stir in rice vinegar and soy sauce. Make the toasts: Toast the bread. Cut each slice in half diagonally. Spread 1 tablespoon smoked mahi spread on each triangle. Heat 3 tablespoons grape seed oil in a large skillet over medium heat until the oil is hot, but not smoking. Dip eight triangles into the egg, draining excess and fry fish side down in the oil. Fry 1 – 2 minutes or until golden, then turn and fry two more minutes on the second side. Drain on paper towel. Repeat with remaining triangles. Serve with dipping sauce.