Caribbean Fish Sandwich with Grilled Pineapple-California Avocado Salsa

Serves: 8


8 Snapper or grouper fillets
As needed Egg wash
2 cups cornmeal
1 cup Shredded unsweetened coconut
As needed Salt and freshly ground pepper - to taste
As needed Vegetable oil
8 Sandwich rolls*
1 California Avocado
1 Tbsp. fresh lime juice
1 Tbsp. mayonnaise
Grilled Pineapple-California Avocado Salsa (see Recipe)
*16 slices of crusty bread may be subsituted

Grilled Pineapple-California Avocado Salsa

1 Pineapple, unpeeled, sliced
As needed Vegetable oil
1 large ripe, Fresh California Avocado, cut into chunks
1/2 cup chopped red onion
1/4 cup chopped cilantro
1 JalapeƱo pepper, seeded and minced
1 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. rum
1 tsp. Grated lime zest
As needed Salt and freshly ground pepper - to taste

*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