Grilled Fish Sandwich with Avocado

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.