Looking for a new item to add to Lenten menus? This Achiote Grilled Fish Sandwich made with mahi mahi fish filets, cumin, oregano and achiote paste on a torta-style roll with Roasted Pineapple-Jalapeño Spread and then topped with fresh slices of California Avocado is delicious, creative option for the pre-Easter season and any time of year!
Recipe by Trey Foshee, chef/owner, Galaxy Taco; recipe and photo courtesy of California Avocado.
Makes 4 servings
4 T. achiote paste
1 large orange, juiced
½ t. cumin, ground
1 t. dried oregano
¼ t. salt
¼ t. fresh black pepper
4 (4-oz.) mahi mahi fish filets
1 T. canola oil
4 torta-style sandwich rolls
1½ c. green cabbage, finely shredded
1 lime, juiced
⅛ c. cilantro leaves
⅛ c. cilantro leaves
2 T. mayonnaise
4 T. Roasted Pineapple-Jalapeño Spread (see make ahead recipe, below)
1 ripe, Fresh California Avocados (large), seeded, peeled and thinly sliced
In a medium bowl, prepare the marinade by combining the achiote paste, orange juice, cumin and oregano; season with salt and fresh black pepper. Brush the marinade on both sides of each fish filet and marinate for at least one hour in the refrigerator.
Pre-heat the grill to medium-high. Remove fish from refrigerator and coat lightly with canola oil. Place on the grill and turn after two minutes.
Split the sandwich rolls and lightly grill.
Combine cabbage, lime juice and cilantro in a bowl. Spread mayonnaise on the bottom of each roll. Top with cabbage slaw, fish and Roasted Pineapple-Jalapeño Spread, and finish with sliced avocado. Place top on each roll and serve.
The Roasted Pineapple-Jalapeño Spread:
Makes ¼ c.
1¼ c. ripe pineapple, peeled, cored and diced
1 jalapeño
1 T. olive oil
¼ t. salt
¼ t. fresh black pepper
Pre-heat oven to 350° F.
Toss the pineapple and jalapeño in the oil; season with salt and pepper. Place on a baking sheet and roast until lightly caramelized, approximately 30 minutes. Remove and let cool to room temperature. If you’re concerned about the heat at this point you can split and remove the seeds from the jalapeño, if not place the pineapple and jalapeño in a blender and puree.
Did You Know? It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling.