Caribbean Fish Sandwich with Grilled Pineapple-Avocado Salsa

Description

Ingredients

• 8 Snapper or Grouper fillets
• egg wash - as needed
• 2 Cups cornmeal
• 1 Cup Shredded unsweetened coconut
• salt and freshly ground pepper - to taste
• vegetable oil - as needed
• 8 Sandwich rolls*
• 1 California avocado
• 1 Tbsp fresh lime juice
• 1 Tbsp Mayonnaise
• Grilled Pineapple-avocado Salsa
• *16 slices of crusty bread may be subsituted

Procedures

1. Dip fillets in egg wash.
2. 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 and fry until golden and crisp.
4. PER ORDER:
5. Mash avocado with lime juice and Mayonnaise until smooth.
6. Lightly toast rolls or bread and spread avocado mixture on bottom half.
7. Top with a fillet and Avocado-pineapple Salsa; cover with tops of rolls or another bread slice.