Caribe Fish Sandwich
| Serves | 4 |
|---|---|
| Ingredients | Seafood, Potatoes, Eggs, Vegetables, Bread, Fruits |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
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.
Ingredients
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
Egg wash
1 1⁄2 cups flour
1⁄2 cup finely grated sweet potato, drained
1⁄2 cup shredded unsweetened coconut
Vegetable oil
4 Jamaican coco bread rolls
Steps
- 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.