INGREDIENTS:8 snapper or grouper fillets
as needed, egg wash
2 cups cornmeal
1 cup shredded unsweetened coconut
to taste, salt and freshly ground pepper
as needed, vegetable oil
8 sandwich rolls or 16 slices crusty bread
1 California Avocado
1 Tbsp. fresh lime juice
1 Tbsp. mayonnaise
as needed, California Avocado-Pineapple Salsa (recipe follows)
California Avocado-Pineapple Salsa:
1 pineapple, unpeeled, sliced
as needed, vegetable oil
3 California Avocados, cut into chunks
½ cup chopped red onion
¼ cup chopped cilantro
1 jalapeño pepper, seeded and minced
1 ½ Tbsp. fresh lime juice
1 ½ Tbsp. rum
1 tsp. grated lime zest
to taste, salt and freshly ground black pepper DIRECTIONS:Dip fish fillets in egg wash. Combine cornmeal, coconut, salt and pepper on tray; coat fillets with mixture on both sides. Heat ½ inch oil in large skillet. Add fish and fry until golden and crisp.
Per order, 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 California Avocado-Pineapple Salsa. Cover with tops of rolls or another bread slice. Serve with a side of sweet potato fries.
For California Avocado-Pineapple Salsa:
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. Reserve. SERVINGS:8 sandwiches. From: PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION