• 4 pieces rock cod, snapper or sea bass (4 ounces each)
  • 1 Cup mayonnaise
  • 1/4 Tsp. salt
  • 2 Tablespoons olive oil
  • 1 to 2 chipotle chiles, chopped with seeds removed
  • 4 tomato slices, about 1/2-inch thick
  • 4 red onion slices, about 1/2-inch thick
  • 4 Ciabatta rolls, split
  • 1 Package (6 ounces) Driscoll's Raspberries
  1. Puree raspberries in a blender until smooth.
  2. Stir together raspberry puree, mayonnaise, chiles and salt.
  3. Brush fish, tomato and onion slices with olive oil.
  4. 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.
  5. Spread about 1 tablespoon raspberry-chipotle mayonnaise on cut sides of Ciabatta rolls. Sandwich each roll with fish, tomato and onion. Serve warm.
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Calories 454
Total Fat 15.58 g
Saturated Fat 2.09 g
Cholesterol 46.40 mg
Sodium 839 mg
Total Carbohydrates 50.43 g
Dietary Fiber 3.68 g
Protein 28.51 g