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Achiote Grilled Fish Sandwich with Avocado and Roasted Pineapple-Jalapeno Spread
While only 6 percent of seafood entrees populate fast-casual menus this year, consumers are craving more seafood and healthier options.
Servings
4
4
Cuisine Type
- american
Menu Part
- Sandwich
Main Ingredient
- Bread
- Seafood
- Vegetables
Source: California Avocado Commission
Seafood is fixing to power up the fast-casual segment. While only 6 percent of seafood entrees populate fast-casual menus this year, consumers are craving more seafood and healthier options and spicier flavors, according to Technomic. This recipe, featuring seafood in a sandwich format with bold flavors, fits the bill.
Ingredients
Roasted Pineapple-Jalapeno Spread:
1 1/4 cups diced ripe pineapple
1 jalapeno
1 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. fresh black pepper
Achiote Grilled Fish Sandwich:
4 tbsp. achiote paste
1 large orange, juiced
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 mahi mahi fish fillets (4 oz. each)
1 tbsp. canola oil
1 1/2 cups green cabbage, finely shredded
1 lime, juiced
1/8 cup cilantro leaves
2 tbsp. mayonnaise
4 tbsp. roasted pineapple-jalapeno spread (recipe above)
1 ripe avocado, seeded, peeled and thinly sliced
4 sandwich buns or rolls
Steps
Prepare Roasted Pineapple Jalapeno Spread: Preheat oven to 350° F. Toss pineapple and jalapeno in oil; season with salt and pepper.
Place on a baking sheet and roast until lightly caramelized, about 30 minutes. Remove and let cool to room temperature. (For a milder flavor, remove jalapeno seeds. For a spicier flavor, place whole jalapeno and diced pineapple in a blender and puree until smooth.)
Prepare Achiote Grilled Fish Sandwich: In medium bowl, prepare marinade by combining achiote paste, orange juice, oregano and cumin; season with salt and black pepper.
Brush marinade on both sides of each fish fillet; marinate at least 1 hour in the refrigerator.
Preheat grill to medium-high. Remove fish from refrigerator and coat lightly with canola oil. Place fish on grill; cook 2 minutes and turn to cook second side.
Split sandwich buns and lightly grill.
In medium bowl, combine cabbage, lime juice and cilantro.
For service, spread mayonnaise on bottom of each roll. Top with cabbage slaw, fish and Roasted Pineapple-Jalapeno Spread. Add sliced avocado and top of each roll.
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