Caribbean Fish Sandwich with California Avocado-Pineapple Salsa
Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Red Onion | 1 medium (110g) | 44 |
| Rum | 1/2 oz (15ml) | 32 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Grouper | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- CALIFORNIA AVOCADO-PINEAPPLE SALSA
- 1 pineapple, unpeeled, sliced
- Vegetable oil
- 3 California Avocados, cut into chunks
- ½ Cup chopped red onion
- ¼ Cup chopped cilantro
- 1 jalapeno pepper, seeded and minced
- 1 ½ Tbsp lime juice
- 1 ½ Tbsp rum
- 1 tsp grated lemon zest
- Salt and freshly ground pepper, to taste
- SANDWICH
- 8 snapper or grouper fillets
- Egg wash
- 2 Cups cornmeal
- 1 Cup shredded unsweetened coconut
- Salt and freshly ground pepper, to taste
- Vegetable oil
- 8 sandwich rolls or 16 slices crusty bread
- 1 California Avocado
- 1 Tbsp lime juice
- 1 Tbsp mayonnaise
- =
Directions
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 grill marks.
Peel pineapple and cut into small pieces. Combine pineapple and remaining ingredients for salsa; toss to combine and reserve.
Dip fish fillets in egg wash. Combine cornmeal, coconut, salt, and pepper on tray; coat fillets with mixture on both sides.
Heat 1/2-inch oil in large skillet. Add fish and fry until golden and crisp.
For service, mash avocado with lime juice and mayonnaise until smooth. Lightly toast rolls or bread and spread avocado mixture on bottom half. Top with a fish fillet and avocado-pineapple salsa; cover with tops of rolls or another bread slice. Serve with a side of sweet potato fries.