Life. Love. Food

Fish Sandwich with a Honey Lime Aioli

I am the queen of routine. I flourish most and do my best when I am anchored in routine. I wake up at a specific time, go through my day in a specific way and wind down more or less in the same way. I am very disciplined too, and I think it is because of routine that I had been able to very easily and prosperously work from home long before working form home became a thing. Before the pandemic, people aaaaalways used to ask me what and how working from home really was. People thought I was literally on an eternal vacation. One topic that the pandemic demystified was Working from Home. Because suddenly, a multitude from different fields got to experience what for me, had been normal since 2014. And with that, I have since not been interrogated/mocked about working from home because now the vast majority know and understand you can still be productive from literally anywhere!

Speaking of, I love to break for my lunch at around 2 p.m. I love a light lunch. One of my favorite things to put together that is light, super yummy and unforgettable is my fish sandwich with a honey lime aioli. It is simple to make too and I know you will enjoy everything about this too!

PREP TIME:  10 min   COOK TIME:  20 min       SERVES: 4


For the aioli:

3 cloves of garlic, minced

3 tablespoons of honey

½ lime, juiced

½ teaspoon of lime zest

¼ teaspoon of chili

1 tablespoon of chopped chives

3 heaped tablespoons of Mayo

Pinch of salt and pepper to taste


For the fish:

300g of snapper fillet

¾ cup of bread crumbs

2 eggs

½ teaspoon of cumin

½ teaspoon of paprika

1 teaspoon of coriander powder

1 teaspoon of garlic powder

Salt and Pepper to taste



4 buns

Thinely sliced purple cabbage

Handful of basil leaves


Start with the aioli. An aioli is simply a dip that has mayo and garlic as it’s main notes. Other flavor notes can be added to make it more interesting, but just in it’s original form it is still very ok. We made some last year for the first time in this post whare my roasted garlic and grapefruit aioli paired gorgeously with my nduma fries.

For today, we are making a lovely honey lime aioli whose notes go so so well with fish. For the lime, both the juice and the zest will star. When I say lime zest, I am referring to the grated rind of a lime.

To make the aioli: place all of the ingredients into a bowl and mix.

Once combined, give it a taste test and if any particular note needs adjusting, do so at this stage. Once everything is perfect, set aside.

You can make the aioli in advance and have it in your fridge for up to two weeks.

Now onto the fish.

I decided to go with red snapper for this recipe which I bought from CarreFour and you can also source some from TamTam Fresh. In place of that, you can use cod, tilapia, flounder or haddock.

Begin by seasoning the crumbs. Remember that the crumbs must always be seasoned. For that, I went with garlic, cumin, coriander powder and paprika as well as a dash of salt and pepper. Add the spices into the crumbs and mix.

Once combined, pour onto a plate. Crack and whisk the eggs onto another plate. Slice the snapper into sizable pieces then dip into the egg and toss in the crumbs.

Once done, proceed to fry until golden brown. Remember that fish cooks very very fast; about 4-8 minutes depending on the thickness of your fillet. Do not overcook them as we want them to remain moist, flakey and juicy.

With everything done, it is now time to assemble. For assembly, I wanted  really simple additions that wouldn’t overpower the flavor of the fish and the aioli. The extra ingredients are some basil, some purple cabbage and the buns. I honestly wanted to use lettuce instead of the basil, but went for basil because that is what I had and because of the additional flavor component.

Slice your buns, toast them and place basil leaves first. Add the honey lime aioli, place the fried fish, slather more aioli , add your purple cabbage then place the top bun. You can watch the full assembly process in todays video from 8.04 – 8.16.

And with that, lunch is ready!

Meaty, savoury, delicious and contrasting! Everything about my fish sandwich with a honey lime aioli was perfect!

I love how you could taste every single note of the aioli. I love how the zestiness of the aioli awakened the flavors of the fish. I enjoyed the softness of the honey and the mild kick of the chili too. The purple cabbage not only added a beautiful color, but also a textural component that made each bite so perfect!

I cannot wait for you guys to try this out! Thank you so much for walking this journey with me, I enjoy having you here! As always, there is a complimentary video to this blogpost, pass by and watch and leave a comment and a like; it helps my channel grow.

Happy Wednesday love!

Get your downloadable recipe here :))

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  1. Marta

    We’re big fans of snapper, but I always make it the same way. These fish sandwiches were so crispy and juicy. The honey lime aioli was the perfect condiment for them too!

  2. Britney

    These sandwiches are the truth!! So delicious and that honey lime aioli … I want to put that sauce on everything!

  3. Stephanie

    My husband is a big seafood fan and loved this juicy fish sandwich. The fish had the perfect crunch and the honey lime aioli was the perfect addition. I made a tofu version of this for myself and the flavors were still so spot on.

  4. Robin

    The basil added a punch of flavor to this already amazing tasting sandwich.

  5. Lilly

    The honey lime aioli was my favorite part, especially with the breaded chicken! So so so good! Thanks for the recipe

  6. Jazz

    I especially loved the aioli–the touch of lime was perfect and I’ll be making this dish again!

  7. Jessica

    The honey lime aioli is my new favorite condiment that I never knew I needed! Loved it.


    Thanks for the recipe.

    • Kaluhi

      You’re welcome


    Thanks for the recipe.
    Best regards!

    • Kaluhi

      You’re welcome


    Thanks for the recipe.

    • Kaluhi

      You’re welcome

  11. Jen

    This fish sandwich was delicious. It was crispy on the outside and soft and moist on the inside. I’ll add this to my pescetarian menu.

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