How to Make It
Preheat grill to medium. Brush the grill grates with oil. Toss the carrots, scallions, and lime juice in a small bowl. Set aside.
Brush the fish with the oil and sprinkle with the salt and pepper. Grill the fish, covered, until it no longer sticks to the grate, about 4 minutes. Carefully flip, using a metal spatula, and grill, uncovered, until the fish flakes easily, about 2 minutes. Remove from grill.
Grill the bread until toasted, about 1 minute per side.
Spread 1 tablespoon Spicy Mayo on the cut side of each bread slice. Divide the fish, carrot mixture, cucumber, and mint among 4 of the bread slices. Top with the remaining bread slices and serve.
Stir together 1 cup mayonnaise, ¼ cup Asian chili garlic sauce, and ¼ cup dill pickle relish. Other uses: Spread on a BLT, serve with French fries, or use as a dressing on an iceberg wedge.