Chef Chris Schlesinger: Latin Spice Crusted Mahi Mahi on the Smart Grill

James Beard award winning chef Chris Schlesinger of the East Coast Grill makes his Latin Spice Crusted Mahi Mahi with grilled avocado and pineapple salsa. Chris also shares three tips on grilling fish perfectly. Latin Style Grilled Mahi Mahi Ingredients 4 - 8 oz. Mahi fillets 2 T olive oil Spice Rub 1 T ground cumin 1 T ground coriander 1 T ground chile powder 1 T salt 1 T pepper Avocados 2 avocados cut in half 1 T olive oil Salt and pepper to taste Salsa 1 C small dice pineapple 1/4 C small dice red onion ¼ C small dice red pepper ¼ C fresh copped cilantro ¼ C line juice 1T pureed chipotle pepper Instructions Start a fire in charcoal grill. Rub Mahi with oil and spice mix. Rub avocados with oil and salt and pepper. When coals are uniformly covered in ash (30-40 minutes), fire is ready. Over a medium hot fire, grill Mahi steaks 5 -- 7 minutes per side. Grill avocados cut side down, 3 -- 5 minutes until golden brown. Combine salsa ingredients and toss. Serve mahi with grilled ½ avocado, and pineapple salsa on the side. About Chef Schlesinger: Chris Schlesinger has been owner and Chef at East Coast Grill for the past 25 years. He is the coauthor with John Willoughby of five cookbooks: the James Beard Cookbook Award winner, The Thrill of the Grill; Salsas, Sambals, Chutneys, and Chowchows; Big Flavors of the Hot Sun; Lettuce in Your Kitchen; and License to Grill. They also have a monthly feature in The New York Times, and have written numerous articles for magazines such as ...



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