Mahi sliders from City Hall, The Restaurant in downtown Miami

The Chef: Luis Lopez

The Restaurant: City Hall, The Restaurant in downtown Miami

The Dish: Mahi Sliders


1/2 cup rice vinegar

1/2 cup sugar

pinch red pepper flakes

1/8 cup water

1/2 cup green cabbage

1/2 cup red cabbage

1 ounce julienne carrots

1/2 cup light beer (any kind)

1/2 cup rice flour

1/2 teaspoon salt

1/2 gallon vegetable oil

one 8 ounce filet Mahi Mahi

4 slider buns

salt and pepper to taste

Method of Preparation:

– Make the pickle juice first- put vinegar, sugar, water and red pepper flakes in a pot and bring to a boil. Set aside to cool

-Now make the Tempura batter. In a bowl, mix rice flour, light beer, salt and pepper and mix well.

-Slice Mahi Mahi into slider-sized pieces. Heat oil in a pot to 350 degrees- dredge the Mahi in rice flour, then dip into Tempura batter. Fry until done-about 3-4 minutes. When the fish pieces are golden brown and float to the top they’re done. Set aside.

-Julienne carrots and the cabbages. Toss together and then add the pickle juice to taste.

To Plate:

Put the cabbage salad on a slider bun, then top with the fish and season with cajun remoulade and garnish with tomato and pickle and fresh parsley.

Serving suggestion: Dogfish Head India Pale Ale

Serves: 2

City Hall, The Restaurant

2004 Biscayne Blvd.

Miami, FL


(305) 764-3130


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