Chris Schlesinger's Grilled Lime Marinated Mahi Mahi Sandwich -

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Chris Schlesinger's Grilled Lime Marinated Mahi Mahi Sandwich

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By Chris Schlesinger

Posted July 23rd, 2007

Chris Schlesinger is the author of Let The Flames Begin: 250 Recipes to Grilling Mastery, (2005, W. W. Norton & Company)

Let The Flames Begin: 250 Recipes to Grilling Mastery

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.