Caribbean Fish Sandwich with Grilled Pineapple-Avocado Salsa
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
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- 8 Snapper or grouper fillets
- Egg wash - as needed
- 2 Cups Cornmeal
- 1 Cup Shredded unsweetened coconut
- Salt and freshly ground pepper - to taste
- Vegetable oil - as needed
- 8 Sandwich rolls*
- 1 California Avocado
- 1 Tbsp Fresh lime juice
- 1 Tbsp Mayonnaise
- Grilled Pineapple-Avocado Salsa (see Recipe) (click here to view the recipe for Grilled Pineapple-Avocado Salsa)
- *16 slices of crusty bread may be subsituted (click here to view the recipe for Grilled Pineapple-Avocado Salsa)
- =
Directions
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.
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.