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
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.