Yield: 4 servings.
1 6-oz. package Driscoll's Raspberries
1 cup mayonnaise
1-2 chipotle chiles, chopped with seeds removed
¼ tsp. salt
4 4-oz. servings rock cod (may substitute snapper or sea bass)
4 tomato slices, about ½" thick
4 red onion slices, about ½" thick
2 Tbsp. olive oil
4 ciabatta rolls, split
Puree raspberries in a blender until smooth. Stir together raspberry puree, mayonnaise, chiles and salt. Brush fish, tomato and onion slices with olive oil. Grill on preheated gas or charcoal grill over medium heat until fish is cooked through (about 2-3 minutes per side) and onions and tomato are softened and grill-marked. Spread about 1 Tbsp. raspberry-chipotle mayonnaise on cut sides of ciabatta rolls. Layer each roll with fish, tomato and onion. Serve sandwiches warm.