Grilled Mahi-Mahi Sandwiches with Pasta Salad

So we've had a long, exhausting week and since the weather was gorgeous, bordering on hot (84 degrees), we thought we'd have a Florida cookout night.  We went over to my folks where my hubby grilled Mahi steaks for dinner.  The recipe tonight was for 5-6, but can easily be adapted back down to two.  This recipe lies less on steps and a lot more on availability of very fresh seafood.

Mahi Sandwiches:
Fresh Mahi steak, 6oz steak for each sandwich
Fish marinade of choice (we used Grills Seafood Restaurant Tuna Marinade)
Kaiser rolls
Lettuce
Tomato
Mayo

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.

Pasta Salad:

Ingredients
-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
 
Instructions
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.

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Shrimp Salad Sandwiches

It's worth noting that I will be making thousands of substitutions throughout these recipes.  This is either done for taste preferences, or because of availability.  In this case, its a combination of the two.  I will post the recipe as is, tell you what I changed, and tell you if it needs any fixes.  When I have it, I will try to give general nutrition info, but I don't expect to have that most of the time.  Also, I'll try to give credit and location for each recipe if I have it available.

to OK, for this afternoon, we had Shrimp Salad Sandwiches (Light Cooking for Two, pg 157).

Ingredients

• 3  cups  water
• 1  pound  unpeeled medium-size fresh shrimp
• 1/4  cup  nonfat cream cheese, softened
• 2  tablespoons  sliced green onions
• 2  tablespoons  diced sweet red pepper
• 2  teaspoons  nonfat mayonnaise
• 2  teaspoons  lime juice
• 1  teaspoon  capers
• 1/2  teaspoon  dried dillweed
• 2  (2 1/2-ounce) French rolls

Preparation

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.

Combine cream cheese and next 6 ingredients, stirring well. Add shrimp, and toss gently. Cover and chill 1 hour.

Cut a 1/2-inch slice off top of each roll; set tops aside. Hollow out center of rolls, leaving 1/2-inch-thick shells. Reserve excess bread for another use. Place bread shells and tops, cut sides up, on rack of a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly toasted. Spoon shrimp mixture evenly into shells; cover with tops.

OK...to start with, I apparently used the recipe as a guide only, lol.  Instead of the shrimp, I used imitation lobster.  I omitted the capers and peppers for taste reasons. I do not have nonfat mayo or cream cheese, but I used light mayo and neufchatel cream cheese.  All in all, I thought this was delicious!  Because we had this for lunch instead of dinner, I didn't serve anything on the side but tea. This was actually amazingly filling, but for dinner I might serve this with cucumbers and onions or some steamed veggies. The calories listed are 311 per serving.  I have zero idea how to convert things like that when making substitutions, so....go with it.

My hubby said that he would prefer less Dill and lime juice.  I eyeballed those measurements so I think if you were very specific on the recipe, you'd be fine.

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