Instructions: Seafood Alternatives: snapper, swordfish Lay the mahi-mahi fillets out in a glass baking dish and sprinkle both sides liberally with the chili rub. Cover and set aside. In a small bowl, mix together the salsa and mayonnaise. Set aside.

Meanwhile, heat the barbecue grill until the coals glow red with white ash around the edge. When the coals are hot, carefully brush the grill surface with a little vegetable oil, then lay the mahi-mahi on the grill. Grill until the first side is well marked, about 2 minutes, then turn the fish over. After about 1 minute on the second side, top each fillet with slices of cheese and continue cooking until the cheese is melted and the fish is just cooked through and still moist, about 1 to 2 minutes longer.

While the fish is cooking, lightly toast the bread on the edges of the grill or warm it in a low oven.

Spread the bread with the salsa mayonnaise and set a piece of the fish on top. Top with avocado slices, cilantro sprigs and lettuce. Serve with lime wedges alongside for squeezing. Pass extra Snappy Salsa on the side if desired.

This recipe yields 2 servings.

Comments: This sandwich is excellent topped with, or accompanied by, "Sweet Pepper And Corn Relish" (see recipe).

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