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Recipes Main Course Sandwiches and Wraps
Recipes Main Course Sandwiches and Wraps
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| Servings: | 4 |
| Author Notes: |
This recipe and wine pairing comes to us from Chris Schlesinger of Massachusetts' restaurants The East Coast Grill and The Back Eddy. Besides being a restaurateur, Chris also is the author, with John Willoughby, of several cookbooks: The Thrill of the Grill; Salsa, Sambals, Chutneys, and Chowchows; Big Flavors of the Hot Sun; Lettuce in Your Kitchen; License to Grill; and Let the Flames Begin. Chris suggests serving this recipe with a California or Australian Chardonnay - wines with lots of ripe fruit flavors that marry well with pineapple chutney and provide a luscious counterpoint to the grilled fish. Click here for more of Chris's grill recipes and wine pairings. |
| Ingredients: |
4 mahi-mahi skinless filets
2 tablespoons olive oil 1/2 cup of lime juice 1 tablespoon crushed cumin seed or ground cumin kosher salt and freshly cracked black pepper to taste 8 pieces Hawaiian Sweet Bread Pineapple Chutney (click here for recipe) |
| Instructions: | In a shallow dish, place filets and rub with olive oil, lime juice, cumin, salt and pepper. Cover and refrigerate for 2-4 hours. Over a medium hot grill, grill fish 4 to 5 minutes on each side. Toast bread. Put Mahi Mahi on toasted bread with a spoonful of pineapple chutney. |
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