All Recipes

Grilled Fish Sandwich with Avocado

1 Hr 20 Mins


4 Tablespoon Achiote Paste

1 Large Orange, juiced

1/2 Teaspoon Cumin, ground

1 Teaspoon Dried Oregano

1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper

4 (4-Ounce) Mahi Mahi Fish Filets

1 Tablespoon Canola Oil

4 Martin’s Sandwich Potato Rolls

1 1/2 Cups Green Cabbage, finely shredded

1 Lime, Juiced

1/8 Cup Cilantro Leaves

2 Tablespoons Mayonnaise

4 Tablespoons Roasted Pineapple-Jalapeño Spread (See Recipe Below)

1 Avocado, thinly sliced

Roasted Pineapple-Jalapeño Spread
(Yield: 1/4 Cup)

1 1/4 Cups Pineapple, diced

1 Jalapeño

1 Tablespoon Olive Oil

1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper

Serves: 4


Step 1

In a medium bowl, prepare the marinade by combining the achiote paste, orange juice, cumin and oregano; season with salt and black pepper.

Step 2

Brush the marinade on both sides of each fish filet and marinate for at least one hour in the refrigerator.

Step 3

Pre-heat the grill to medium-high. Remove fish from refrigerator and coat lightly with canola oil.

Step 4

Place on the grill and turn after two minutes.

Step 5

Split the sandwich rolls and lightly grill.

Step 6

Make Cabbage Slaw:

Combine cabbage, lime juice and cilantro in a bowl.

Step 7

Make Roasted Pineapple-Jalapeño Spread:

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.

Place the pineapple and jalapeño in a blender and puree until smooth.

Step 8

Spread mayonnaise on the bottom of each roll. Top with cabbage slaw, fish and Roasted Pineapple-Jalapeño Spread, and finish with sliced avocado

Step 9

Place top on each roll and serve.

Recipe adapted from