Mahi Mahi Sandwiches

4 Mahi Mahi skinless filets (6 oz. each, 1-inch thick)
2 tablespoons olive oil
1/2 cup of lime juice (or juice of approximately 4 limes)
1 tablespoon crushed cumin seed or ground cumin
Kosher salt and freshly cracked black pepper to taste
8 pieces Hawaiian sweetbread

In a shallow dish, place filets and rub with olive oil, lime juice, cumin, salt and pepper. Cover and refrigerate for 2-4 hours. Over a medium hot grill, grill fish 4 to 5 minutes on each side. Toast bread. Put Mahi Mahi on toasted bread with a spoonful of pineapple chutney.

Pineapple Chutney
2 tablespoons vegetable oil
1/2 red bell pepper finely diced
1/2 red onion finely diced
2 tablespoons minced fresh ginger
1 tablespoon minced hot red chile
1 tablespoon curry powder
2 cups fresh pineapple medium diced
1/2 cup white vinegar
1/4 cup orange juice
1/3 cup brown sugar
1 teaspoon salt

In a 12″ sauté pan, heat oil over medium-high heat until hot. Add red pepper and onion and sauté 5 to 7 minutes stirring constantly. Add ginger, chile, and curry powder. Sauté one minute. Add pineapple, white vinegar, orange juice, brown sugar and salt. Reduce heat to medium low and simmer 10-15 minutes (or until liquid is reduced by half)-remove and cool to room temperature.