Caribbean Fish Sandwich with Grilled Pineapple-California Avocado Salsa

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Serves: 8
  Snapper or grouper fillets
  As needed  Egg wash
cups  cornmeal
cup  Shredded unsweetened coconut
  As needed  Salt and freshly ground pepper - to taste
  As needed  Vegetable oil
  Sandwich rolls*
  California Avocado
Tbsp.  fresh lime juice
Tbsp.  mayonnaise
  Grilled Pineapple-California Avocado Salsa (see Recipe)
  *16 slices of crusty bread may be subsituted
    Grilled Pineapple-California Avocado Salsa
  Pineapple, unpeeled, sliced
  As needed  Vegetable oil
  large ripe, Fresh California Avocado, cut into chunks
1/2  cup  chopped red onion
1/4  cup  chopped cilantro
  Jalapeño pepper, seeded and minced
1 1/2  Tbsp.  fresh lime juice
1 1/2  Tbsp.  rum
tsp.  Grated lime zest
  As needed  Salt and freshly ground pepper - to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  2. Dip fish fillets in egg wash. Combine cornmeal, coconut, salt and pepper on tray; coat fillets with mixture on both sides.
  3. Heat 1/2-inch oil in large skillet. Add fish and fry until golden and crisp.
  5. Mash avocado with lime juice and mayonnaise until smooth. Lightly toast rolls or bread and spread avocado mixture on bottom half. Top with a fish fillet and Avocado-Pineapple Salsa; cover with tops of rolls or another bread slice.

Grilled Pineapple-California Avocado Salsa

  2. Brush pineapple slices lightly with oil and place on medium-hot grill or in grill pan. Grill 3 to 5 minutes per side or until lightly browned with grill marks.
  3. Peel pineapple and cut into small pieces. Combine pineapple and remaining ingredients for salsa; toss to combine. Reserve.

*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.


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