Check out our Award Winning Mahi Sandwich recipe below!
You may also visit Saveur.com to view our delicious Mahi Sandwich in all its glory!

The Ravenous Pig Restaurant’s Mahi Sandwich:

Yield: 4 portions

 Ingredients:

• 4 (5oz.) portions fresh Mahi
• 2 Tablespoons olive oil
• 4 Tablespoons butter, cubed
• kosher salt to taste
• freshly ground white pepper to taste
• 4 brioche buns, split
• ½ cup gribiche sauce (see recipe)
• 4 Roma tomatoes, quartered and roasted*
• 4 leaves bibb lettuce

     Method:

1. Season Mahi with salt and white pepper
2. Sauté in olive oil, until just cooked through.
3. Add cubes of butter to pan during last minute of cooking, basting fish with melted butter.
4. Top both cut sides of buns with Gribiche sauce (1 Tablespoon per side).
5. Place Mahi on bottom bun and top with Bibb lettuce, roasted tomatoes, and top bun.

*Roasted tomatoes:

Quarter 4 Roma tomatoes and toss with extra virgin olive oil, salt, pepper, finely minced garlic, and thyme.  Lay cut side up on sheet tray with rack and roast in a 300F oven for approximately 40-50 minutes, or until slightly dried. Store in pan juices, a splash of red wine vinegar, and extra virgin olive oil to cover (can be roasted ahead and stored for up to one week in juices.)

The Ravenous Pig Restaurant’s Gribiche Sauce:

Yield: 1 Cup

 Ingredients:

• 3 extra-large 6-minute eggs
• 1½ teaspoons whole grain mustard
• 1 Tablespoon fresh lemon juice
• kosher salt to taste
• 2 teaspoons aged red wine vinegar
• ¾ Cup canola oil (or canola-olive oil blend)
• 1½ Tablespoons chopped capers
• 3 Tablespoons chopped cornichons
• 1 teaspoon minced fresh flat-leaf parsley
• 1 teaspoon minced fresh tarragon
• 1 teaspoon minced fresh dill
• 1 teaspoon minced fresh chives
• freshly ground black pepper to taste

     Method:

1. Bring small pot of water to boil with splash of white vinegar
2. Carefully drop eggs into boiling water.
3. Cook for 6 minutes (soft-boiled), plunge into ice water until cool and peel.
4. Add eggs, mustard, lemon juice, vinegar and pinch of salt to food processor.
5. Blend and slowly add oil in thin stream until emulsified.
6. Fold remaining ingredients into sauce, season with salt and pepper to taste.

__________________________________________________________________________________

Pig Roast
Saturday, September 4, 2010
11:30 a.m. - 2:00 p.m.

      $20 buys you admission and an up-close view of roasting action, a heaping plate of Pig and sides plus a pint of one of our fine microbrews (21+ only) or soda ($15 for plate+soda).   We roast out back, and all food is served out of the kitchen.  Enjoy your plate in the bar or in our outside seating area.
 
Wear your TRP tee shirt and get 15% off at The Roast. So, visit our Gear page and get suited up!