• Prep Time:
    20 minutes
  • Cook Time:
    4 to 6 minutes
  • Serves:
    4
  • Perfect For:

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.

  • 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.
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