Rock Cod Sandwich with Raspberry-Chipotle Mayonnaise

Prep Time:20 minutes

Cook Time:4 to 6 minutes

Servings:4

Description:
Try this sweet and spicy raspberry chipotle mayonnaise on your favorite sandwich - it's great with avocado and turkey or a BLT. Leftover canned chipotle peppers keep refrigerated in a covered container for several weeks; or chop and freeze in tablespoon portions to use as needed.

Ingredients

1 package (6 ounces) Driscoll's Raspberries
1 cup mayonnaise
1 to 2 chipotle chiles, chopped with seeds removed
1/4 teaspoons salt
4 pieces rock cod, snapper or sea bass (4 ounces each)
4 tomato slices, about 1/2-inch thick
4 red onion slices, about 1/2-inch thick
2 tablespoons olive oil
4 Ciabatta rolls, split

Directions
Nutrition
Reviews

Puree raspberries in a blender until smooth.
Stir together raspberry puree, mayonnaise, chiles and salt.
Brush fish, tomato and onion slices with olive oil.
Grill on a preheated gas or charcoal grill over medium heat until fish is cooked through (about 2 to 3 minutes per side) and onions and tomato are softened and grill-marked.
Spread about 1 tablespoon raspberry-chipotle mayonnaise on cut sides of Ciabatta rolls. Sandwich each roll with fish, tomato and onion. Serve warm.

Amount Per Serving