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 ...
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