Breville — Chef Chris Schlesinger’s Latin Spice-Crusted Mahi Mahi Recipe

Video 04:05 Breville — Chef Chris Schlesinger’s Latin Spice-Crusted Mahi Mahi Recipe






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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 GQ and Food & Wine. Chris is also a contributing editor for Saveur magazine.

An accomplished cooking teacher, Chris has taught culinary students at his alma mater, the Culinary Institute of America, at both the New York and Napa Valley campuses. He was the winner of the 1996 James Beard Awards Best Chef of the Northeast. He has appeared on dozens of television shows around the USA to talk about food and cooking, has been a guest speaker at numerous conferences, and has been featured in over 200 magazine and newspaper articles.

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