Lime Marinated Mahi-Mahi Sandwich with Pineapple Chutney

Note from Cheri: 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 suugests 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.

4 Mahi Mahi skinless filets (6 oz. each, 1-inch thick) 2 tablespoons olive oil 1/2 cup of lime juice (or juice of approximately 4 limes) 1 tablespoon crushed cumin seed or ground cumin Kosher salt and freshly cracked black pepper to taste 8 pieces Hawaiian sweetbread Pineapple Chutney (click for recipe)

Makes 4 sandwiches. 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.