Snapper or Grouper
Soft bun (Brioche)
Pico de Gallo
Spicy Chili Mayonnaise
Pepper Jack Cheese
In a hot skillet, blacken your favorite fish. Toast your bun.
Add chili mayo on both sides of the bread, then add on your fish, cheese, pico de gallo, avocado and crispy tortilla's. Close the sandwich and serve.
The Grand Marlin Restaurant & Oyster Bar
400 Pensacola Beach Blvd.
Pensacola Beach, Florida 32561
Taste of the Beach. Saturday and Sunday, September 14 -15, 2013 at Pensacola Beach (In the Casino Beach Lot). This year guest celebrity chef Andrew Zimmern will have a cooking demonstration. So, let the countdown begin to sip, savor and surf Taste of the Beach!
About the Chef:
Gregg McCarthy is the Executive Chef at the Grand Marlin. He has had a lifelong passion for great tasting food. Chef Gregg is a graduate of the Culinary Institute of America. He sees the seafood offerings of the Gulf Coast as an opportunity and a challenge. The opportunity is to take the finest, freshest seafood the ocean’s waters have to offer. The challenge is to use his culinary skills to create innovative and tantalizing dishes. Chef Gregg is more than up to the challenge.
With a distinguished career that includes cooking at the Old Ebbitt Grill in Washington D.C. and The Hotel Crescent Court in Dallas, Chef Gregg was also sous chef at the Buckhead Diner in Atlanta and the Hotel Crescent Court in Dallas.
Winner of numerous awards and featured on PBS’s Great Chefs series, Chef Gregg has been a guest chef at New York’s James Beard House, one of the highest honors a chef can receive.
Before coming to the Grand Marlin, Chef Gregg was corporate executive chef at Atlanta's Ray's Restaurants, including Ray’s on the River, Ray’s Killer Creek and Ray's In the City.
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