Achiote Grilled Fish Sandwich with California Avocado and Roasted Pineapple-Jalapeño Spread

1. In a medium bowl, prepare the marinade by combining the achiote paste, orange juice, cumin and oregano; season with salt and fresh black pepper.
2. Brush the marinade on both sides of each fish filet and marinate for at least one hour in the refrigerator.
3. Pre-heat the grill to medium-high. Remove fish from refrigerator and coat lightly with canola oil.
4. Place on the grill and turn after two minutes.
5. Split the sandwich rolls and lightly grill.
6. Combine cabbage, lime juice and cilantro in a bowl.
7. Spread mayonnaise on the bottom of each roll. Top with cabbage slaw, fish and Roasted Pineapple-Jalapeño Spread, and finish with sliced avocado.
8. Place top on each roll and serve.

Roasted Pineapple-Jalapeño Spread Instructions

1. Pre-heat oven to 350° F.
2. Toss the pineapple and jalapeño in the oil; season with salt and pepper.
3. Place on a baking sheet and roast until lightly caramelized, approximately 30 minutes.
4. Remove and let cool to room temperature.
5. If you’re concerned about the heat at this point you can split and remove the seeds from the jalapeño, if not place the pineapple and jalapeño in a blender and puree until smooth.