To prepare the fish, start by blending together 1/4 cup oil, juice and zest of 1 lime, onion, chili powder, garlic, jalapeno, and 1/2 cup cilantro. Pour marinate over fish and let sit to marinate for 20-25 minutes. Remove fish from the marinade and place onto a heated grill, flesh side down. Grill the fish for approximately 3 minutes per side depending on thickness.

To prepare the aioli, whisk together mayonnaise, juice of 1/2 lime, sriracha, and paprika in a small bowl. Season with salt and pepper. Store, covered, in the refrigerator for 2-3 days.

To prepare the cabbage slaw, toss together cabbage slaw, radishes, 2-4 tablespoons chopped cilantro, 1 tablespoons of olive oil, juice of 1 lime, salt and pepper. Store, covered, in the refrigerator for 1-2 days.

To assemble the fish sandwich, spread 1 tablespoon aioli on one slice of bread and top with 4-ounces of grilled marinated fish, ¼ – ½ cup coleslaw, and second slice of bread. Serve any additional coleslaw on the side.