Fresh Mahi steak, 6oz steak for each sandwich
Fish marinade of choice (we used Grills Seafood Restaurant Tuna Marinade)
About an hour before grilling, place steaks in a sealed container such as a tupperware container. Put enough marinade in to cover the steaks. Seal and chill in the refrigerator for 1/2 hour. Turn container over and let rest in fridge for last 1/2 hour.
Cover rack of grill with aluminum foil and spray foil with non stick cooking spray. Heat grill to medium. Place steaks on grill and cook for about 7 minutes each side depending on thickness of steaks. After turning, brush more marinade on steaks. Remove steaks from grill and toast kaiser rolls.
Serve with aioli **, lettuce and tomato.
**For aioli : combine 1/4 C mayo with 1 Tbsp of chosen marinade.
-8 oz pkg seashell or elbow macaroni
-1/2 can tuna, drained
-Miracle Whip or Mayo
-1 tsp mustard
-Salt & Pepper
-Shredded lettuce, 1/4 head
-1 tomato, diced
-1 tsp sweet relish
Prepare pasta according to package directions. Drain. Add tuna, mustard, relish and salt and pepper to taste. Add Mayo to moisten. Fold in lettuce and tomato.
Chill and serve.
There was no way to go wrong with this one! Hubby got the Mahi-Mahi fresh caught, never frozen just this afternoon. The dinner was very, very yummy and just perfect for sitting out on the patio with a small breeze.