Source: California Avocado Commission
Seafood is fixing to power up the fast-casual segment. While only 6 percent of seafood entrees populate fast-casual menus this year, consumers are craving more seafood and healthier options and spicier flavors, according to Technomic. This recipe, featuring seafood in a sandwich format with bold flavors, fits the bill.
Roasted Pineapple-Jalapeno Spread:
1 1/4 cups diced ripe pineapple
1 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. fresh black pepper
Achiote Grilled Fish Sandwich:
4 tbsp. achiote paste
1 large orange, juiced
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 mahi mahi fish fillets (4 oz. each)
1 tbsp. canola oil
1 1/2 cups green cabbage, finely shredded
1 lime, juiced
1/8 cup cilantro leaves
2 tbsp. mayonnaise
4 tbsp. roasted pineapple-jalapeno spread (recipe above)
1 ripe avocado, seeded, peeled and thinly sliced
4 sandwich buns or rolls
- Prepare Roasted Pineapple Jalapeno Spread: Preheat oven to 350° F. Toss pineapple and jalapeno in oil; season with salt and pepper.
- Place on a baking sheet and roast until lightly caramelized, about 30 minutes. Remove and let cool to room temperature. (For a milder flavor, remove jalapeno seeds. For a spicier flavor, place whole jalapeno and diced pineapple in a blender and puree until smooth.)
- Prepare Achiote Grilled Fish Sandwich: In medium bowl, prepare marinade by combining achiote paste, orange juice, oregano and cumin; season with salt and black pepper.
- Brush marinade on both sides of each fish fillet; marinate at least 1 hour in the refrigerator.
- Preheat grill to medium-high. Remove fish from refrigerator and coat lightly with canola oil. Place fish on grill; cook 2 minutes and turn to cook second side.
- Split sandwich buns and lightly grill.
- In medium bowl, combine cabbage, lime juice and cilantro.
- For service, spread mayonnaise on bottom of each roll. Top with cabbage slaw, fish and Roasted Pineapple-Jalapeno Spread. Add sliced avocado and top of each roll.