Caribbean Fish Sandwich with California Avocado-Pineapple Salsa

Ingredients

 * CALIFORNIA AVOCADO-pineapple SALSA
 * 1 pineapple, unpeeled, sliced
 * vegetable oil
 * 3 California avocados, cut into chunks
 * ½ Cup chopped red onion
 * ¼ Cup chopped cilantro
 * 1 jalapeno pepper, seeded and minced
 * 1 ½ Tbsp lime juice
 * 1 ½ Tbsp rum
 * 1 tsp grated lemon zest
 * salt and freshly ground pepper, to taste
 * SANDWICH
 * 8 Snapper or Grouper fillets
 * egg wash
 * 2 Cups cornmeal
 * 1 Cup shredded unsweetened coconut
 * salt and freshly ground pepper, to taste
 * vegetable oil
 * 8 sandwich rolls or 16 slices crusty bread
 * 1 California avocado
 * 1 Tbsp lime juice
 * 1 Tbsp Mayonnaise

Directions
Brush pineapple slices lightly with oil and place on medium-hot grill or in grill pan. Grill 3–5 minutes per side or until lightly browned with grill marks.

Peel pineapple and cut into small pieces. Combine pineapple and remaining ingredients for salsa; toss to combine and reserve.

Dip fillets in egg wash. Combine cornmeal, coconut, salt, and pepper on tray; coat fillets with mixture on both sides.

Heat 1/2-inch oil in large skillet. Add and fry until golden and crisp.

For service, mash avocado with lime juice and Mayonnaise until smooth. Lightly toast rolls or bread and spread avocado mixture on bottom half. Top with a fillet and avocado-pineapple salsa; cover with tops of rolls or another bread slice. Serve with a side of sweet potato fries.