Lynn's Fish Sandwich Pineapple Avocado Salsa
AVOCADO-PINEAPPLE SALSA
1 pineapple, unpeeled, sliced
Vegetable oil
3 California Avocados, cut into chunks
½ Cup chopped red onion
¼ Cup chopped cilantro
1 jalapeno 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
SANDWICH
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 California Avocado
1 Tbsp lime juice
1 Tbsp mayonnaise
Instructions
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 fish fillets in egg wash. Combine cornmeal, coconut, salt, and pepper on
tray; coat fillets with mixture on both sides.
Heat 1/2-inch oil in large skillet. Add fish and fry until golden and crisp.
For service, 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. Serve with a side of sweet potato fries.