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

Serves: 4

Ingredients

4 Tbsp. achiote paste

1 large orange, juiced

1/2 tsp. cumin, ground

1 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. fresh black pepper

4 (4-oz.) mahi mahi fish filets

1 Tbsp. canola oil

4 torta-style sandwich rolls

1 1/2 cups green cabbage, finely shredded

1 lime, juiced

1/8 cup cilantro leaves

2 Tbsp. mayonnaise

4 Tbsp. Roasted Pineapple-Jalapeño Spread (see make ahead recipe, below)

1 ripe, Fresh California Avocados, seeded, peeled and thinly sliced

Roasted Pineapple-Jalapeño Spread Yield: 1/4 cup

1 1/4 cups ripe pineapple, peeled, cored and diced

1 jalapeño

1 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. fresh black pepper

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.