Caribbean Fish Sandwich with California Avocado-Pineapple Salsa
Ingredients
- === California avocado-pineapple salsa ===
- 1 pineapple, unpeeled, sliced
- vegetable oil
- 3 Hass avocado|California avocados, cut into chunks
- ½ cup chopped red onion
- ¼ cup chopped cilantro
- 1 jalapeño pepper, seeded and minced
- 1 ½ tbsp lime juice
- 1 ½ tbsp rum
- 1 tsp grated lemon zest
- salt and freshly ground pepper, to taste ==
- 8 snapper or grouper fillets
- egg wash
- 2 cups cornmeal
- 1 cup shredded unsweetened coconut
- salt and freshly ground pepper, to taste
- vegetable oil
- 8 sandwich rolls or 16 slices crusty bread
- 1 Hass avocado|California avocado
- 1 tbsp lime juice
- 1 tbsp mayonnaise
- === California avocado-pineapple salsa ===
- Brush pineapple slices lightly with oil and place on medium-hot grill or in grill pan.
- Grill 3-5 minutes per side or until lightly browned with grill marks.
- Peel pineapple and cut into small pieces.
- Combine pineapple and remaining ingredients for salsa; toss to combine and reserve. ==
- Dip fillets in egg wash.
- Combine cornmeal, coconut, salt, and pepper on tray; coat fillets with mixture on both sides.
- Heat ½-inch oil in large skillet.
- Add fish and fry until golden and crisp. ==
- Mash avocado with lime juice and mayonnaise until smooth.
- Lightly toast rolls or bread and spread avocado mixture on bottom half.
- Top with a fillet and avocado-pineapple salsa; cover with tops of rolls or another bread slice.
- Serve with a side of sweet potato fries.
This article uses material from the "Caribbean Fish Sandwich with California Avocado-Pineapple Salsa" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
