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Grilled Mahi-Mahi Sandwich with
Salsa Mayo & Pepper Jack Cheese

Seafood alternatives: snapper, swordfish

This sandwich is excellent topped with, or accompanied by, Sweet Pepper & Corn Relish.

Ingredients:

• 2 4-5-ounce skinless mahi-mahi fillets
• 1 Tbsp. Southwest Dry Chili Rub
• 1/4 cup Snappy Salsa or purchased high-quality chunky tomato salsa, well drained
• 1/4 cup mayonnaise
• Vegetable oil (for brushing on grill)
• 4 slices pepper Jack or Monterey Jack cheese (about 1 oz.)
• 2 French rolls or 4-inch pieces of French bread, split crosswise
• 1/2 avocado, sliced
• 4-5 sprigs fresh cilantro
• 2 large, crisp lettuce leaves
• 1 lime, cut in wedges

Cooking Instructions:

Lay mahi-mahi fillets out in glass baking dish and sprinkle both sides liberally with the chili rub. Cover and set aside. In a small bowl, mix together the salsa and mayonnaise. Set aside.

Meanwhile, heat the barbecue grill until the coals glow red with white ash around the edge. When the coals are hot, carefully brush the grill surface with a little vegetable oil, then lay the mahi-mahi on the grill. Grill until the first side is well marked, about 2 minutes, then turn the fish over. After about 1 minute on the second side, top each fillet with slices of cheese and continue cooking until the cheese is melted and the fish is just cooked through and still moist, about 1-2 minutes longer. While the fish is cooking, lightly toast the bread on the edges of the grill or warm it in a low oven.

Spread the bread with the salsa mayonnaise and set apiece of fish on top. Top the fish with avocado slices, cilantro sprigs and lettuce. Serve with lime wedges alongside for squeezing. Pass extra Snappy Salsa on the side if desired.

Servings per recipe: 4

Cal. 667 / Total Fat 26g / Sat. Fat 6g / Chol. 116mg / Sdm. 968mg / Carbo. 70 / Prot. 40g / Om-3 .2g