|Ingredients||Seafood, Potatoes, Eggs, Vegetables, Bread, Fruits|
|Day Part||Dinner, Lunch|
A taste of the tropics is evident in this delightful fish sandwich. Coconut and sweet potato surround the tender fish fillets. The pineapple and onion salsa is the perfect finishing touch.
1 cup diced, grilled pineapple
1⁄2 cup chopped red onion
2 tbsp. chopped cilantro
2 tbsp. chopped mint
1 serrano chile, seeded and chopped
1⁄2 tsp. ground ginger
1 tbsp. lime juice
1 tbsp. rum
4 grouper or snapper fillets
1 1⁄2 cups flour
1⁄2 cup finely grated sweet potato, drained
1⁄2 cup shredded unsweetened coconut
4 Jamaican coco bread rolls
- Combine pineapple, onion, cilantro, mint, chile, and ginger; stir in lime juice and rum; set aside.
- Dip fish fillets in egg wash. Combine flour, sweet potato, and coconut on plate; coat fillets with mixture.
- Heat 1⁄2-in. oil in large skillet. Add fish and fry on both sides until crisp and golden.
- Sandwich fish in coco bread and top with salsa.