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| Lime Marinated Grilled Mahi Mahi Sandwich on Hawaiian Sweetbread with Pineapple Chutney |
by Chris SchlesingerTry 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. ingredients: Four 6-ounce Mahi Mahi skinless filets 1-inch thick 2 tablespoons olive oil ½ cup of lime juice (or approximately 4 limes) 1 tablespoon crushed cumin seed or ground cumin Kosher salt and freshly cracked black pepper to taste 8 pieces Hawaiian sweetbread 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 chutney. Makes four sandwiches. Chutney 2 tablespoons vegetable oil ½ red bell pepper small dice ½ red onion small dice 2 tablespoons minced fresh ginger 1 tablespoon minced hot red chile 1 tablespoon curry powder 2 cups fresh pineapple medium dice ½ cup white vinegar ¼ cup orange juice 1/3 cup brown sugar 1 teaspoon salt In a 12" sauté pan, heat oil over medium-high heat until hot. Add red pepper and onion and sauté 5 to 7 minutes stirring constantly. Add ginger, chile, and curry powder. Sauté one minute. Add pineapple, white vinegar, orange juice, brown sugar and salt. Reduce heat to medium low and simmer 10-15 minutes (or until liquid is reduced by half)-remove and cool to room temperature. Courtesy of wineanswers.com. Related articles: Burgers and Beyond, Wine Comes to the Barbecue Grilled Eggplant Sandwich on Focaccia with Fresh Mozzarella, Yellow Tomatoes, and Basil Corn Relish with a Sauvignon Blanc. Lime Marinated Grilled Mahi Mahi Sandwich on Hawaiian Sweetbread with Pineapple Chutney with Chardonnay. Grilled Coriander Rubbed Chicken Sandwich with Chipotle Lime Mayonnaise on a Kaiser Roll with a chilled Beaujolais. |
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About the Author: Chris Schlesinger's passion for loud, spicy flavors and live fire cooking is expressed at his two Massachusetts' restaurants, the East Coast Grill, which focuses on seafood, and The Back Eddy, which features a menu that communicates the restaurant's close relationship with local farmers, fisherman, brewers, vintners and cheese makers. 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. |
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Let's Get Cooking!
