Escovitch Style Mahi Mahi Sandwich with Mango Aioli

Ingredients

• 4 tablespoons butter
• 1 tablespoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon granulated garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne
• 4 mahi-mahi fillets (4 to 6 ounces each), skin removed
• Vegetable oil, for the grill grates
• Nonstick cooking spray, for the grill grates
• 4 large Hawaiian rolls, buttered and griddled
• Pickled Escovitch Peppers, recipe follows
• 2 cups shredded iceberg lettuce
• Mango Aioli, recipe follows
• 1 1/2 cups apple cider vinegar
• 1/3 cup granulated sugar
• 1 tablespoon honey
• 2 sprigs fresh thyme
• 1 sprig fresh tarragon
• Kosher salt
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 jalapeño pepper, julienned
• 1/2 onion, thinly sliced
• 1 cup mayonnaise
• 1/4 cup mango chutney
• Zest and juice from 1 lime
• Kosher salt and freshly ground black pepper

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