The Standard

Chef Mark on a boat with his latest catch!

Executive chef at The Standard Miami’s Lido Restaurant + Bayside Grill, Mark Zeitouni, shares the history of the infamous Mahi Cioppino Sandwich.

The Standard: How long has the Mahi Cioppino Sandwich been on the menu?

The Mahi Sandwich actually has been on the menu longer than I have been the chef. It was such a hit I couldn’t change it. The sandwich was actually designed by Chef Michelle Lindsay. I probably wouldn’t have paired it with fennel. I am not a big fan of vegetables that are perfumey.

Do you use the actual fish you catch?

Health Department Laws don’t allow us to serve fish that is not from a Licensed Seafood Purveyor, but maybe if I keep catching fish, I will get a commercial fishing license.

Can the aioli work well with any other dishes?

Aioli works with just about everything, the traditional one, just the mayonnaise, garlic and lemon juice. The saffron aioli is used primarily with seafood. Items like Bouillabaisse, Fried Fish and of course fish sandwiches.

Is this a menu favorite?

Absolutely, I tried to change it about 4 years ago to a Blackened Mahi Sandwich with a buttermilk vinaigrette and frissee. The members and locals started chasing me with pitchforks and torches.

Mahi Mahi Sandwich: Grilled Marinated Market Fish, Shaved Fennel, Tomato, Saffron Aioli on Toasted Baguette

The Sandwich:

6 oz Mahi Mahi, portioned

1 Tbsp Olive Oil

1 cup marinated fennel (lightly marinated in olive oil, lemon, salt and pepper)

¼ cup oven roasted tomatoes

¼ cup saffron aioli

Baguette, cibatta or Panini bread, portioned 

Saffron Aioli:

1 cup Mayonnaise

1 Tbsp Lemon juice

1 clove garlic

1 pinch saffron

½ cup white wine

For the Aioli:

In a pot simmer saffron with white wine or water till reduced to 2 tbsp liquid. Strain out saffron strands only keeping liquid. Blend mayonnaise with saffron liquid, lemon juice and garlic.

For Composing the Sandwich:

Season fish with sea salt and freshly ground pepper.  Brush with olive oil and grill to desired temperature.  Place baguette on grill and grill until crisp.  Brush each side of the baguette with saffron aioli, place fish on top of baguette and top with fennel and oven roasted tomatoes.  Slice sandwich on a bias and serve immediately with a side of saffron aioli and seasoned and dressed Mesclun greens.