Caribbean Fish Sandwich with Grilled Pineapple Salsa

YIELD: 16 servings

Salsa: (yield: 3 qts.)
2 ea. pineapples, unpeeled, sliced
Vegetable oil, as needed
6 ea. avocados, cut into chunks (3 lbs.)
1 cup red onion, chopped
1/2 cup cilantro, chopped
2 ea. jalapeño peppers, seeded and minced
3 Tbsps. fresh lime juice
3 Tbsps. rum (optional)
2 tsps. lime zest
Salt and pepper, as needed

For the sandwich:
16 fillets snapper or grouper
4 cups cornmeal
2 cups shredded, unsweetened coconut
Salt and pepper, as needed
Egg wash, as needed
Vegetable oil, as needed
2 ea. avocados (16 oz.)
2 Tbsps. fresh lime juice
2 Tbsps. mayonnaise
16 ea. sandwich rolls

1. For the 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 markings. Peel pineapple and cut into small pieces. Combine with remaining salsa ingredients and toss to combine. Reserve.
2. Combine cornmeal, coconut, and salt and pepper to taste on a tray. Dip fish fillets in egg wash, then in cornmeal mixture, coating both sides.
3. Heat 1/2" oil in large skillet. Add fish and fry until golden and crisp.
4. Mash the 2 avocados with 2 Tbsps. lime juice and mayonnaise until smooth.
5. Lightly toast rolls and spread avocado mixture on bottom halves. Top with one fish fillet per sandwich and avocado-pineapple salsa; cover with tops of rolls and serve.

Recipe and photo from the California Avocado Commission.