Recipe: Achiote Grilled Fish Sandwich with California Avocado and Roasted Pineapple-Jalapeño Spread

Recipe: Achiote Grilled Fish Sandwich with California Avocado and Roasted Pineapple-Jalapeño Spread

June is California Avocado Month, and this year, we're celebrating in partnership with the California Avocado Commission (CAC) to showcase "California-Style" sandwiches made with fresh California avocados.

Throughout the month of June, Chef Trey Foshee will be featuring California avocado-inspired dishes throughout our fine dining and bar & terrace menus, as well as sharing original recipes like like this spicy and sweet achiote grilled fish sandwich with fresh California avocado.

Visit CaliforniaAvocado.com to learn more about California Avocado month and the many, tasty uses of this versatile ingredient. Or view more recipes including Chef Trey's Chipotle, Lettuce, Tomato & California Avocado Sandwich and Grilled California Avocado and Quinoa.

Preparation

FOR THE SANDWICH

In a medium bowl, prepare the marinade by combining the achiote paste, orange juice, cumin and oregano; season with salt and fresh black pepper.

Brush the marinade on both sides of each fish filet and marinate for at least one hour in the refrigerator.

Pre-heat the grill to medium-high. Remove fish from refrigerator and coat lightly with canola oil.

Place on the grill and turn after two minutes.

Split the sandwich rolls and lightly grill.

Combine cabbage, lime juice and cilantro in a bowl.

Spread mayonnaise on the bottom of each roll. Top with cabbage slaw, fish and Roasted Pineapple-Jalapeño Spread, and finish with sliced avocado.

Place top on each roll and serve.

FOR THE ROASTED PINEAPPLE-JALAPEÑO SPREAD

Pre-heat oven to 350° F.

Toss the pineapple and jalapeño in the oil; season with salt and pepper.

Place on a baking sheet and roast until lightly caramelized, approximately 30 minutes.

Remove and let cool to room temperature.

If you’re concerned about the heat at this point you can split and remove the seeds from the jalapeño, if not place the pineapple and jalapeño in a blender and puree until smooth.

 

Ingredients

FOR THE SANDWICH

  • 4 tablespoons achiote paste
  • 1 large orange, juiced
  • 1/2 teaspoon cumin, ground
  • 1 teaspoon drief oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh black pepper
  • 4 (4-ounces) mahi mahi fish filets
  • 1 tablespoon canola oil
  • 4 torta-style sandwich rolls
  • 1 1/2 cups green cabbage, finely shredded
  • 1 lime, juiced
  • 1/8 cup cilantro leaves
  • 2 tablespoons mayonnaise
  • 1 ripe, fresh large California Avocado, seeded, peeled and thinly sliced*
  • 4 tablespoons roasted pineapple-jalapeño spread

FOR THE ROASTED PINEAPPLE-JALAPEÑO SPREAD

  • 1 1/4 cups ripe pineapple, peeled, cored and diced
  • 1 jalapeño
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh black pepper

*A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. As with all fruits and vegetables, wash avocados before cutting.