Caribbean Fish Sandwich with California Avocado-Pineapple Salsa

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 jalapeño 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

California avocado-pineapple salsa

 * 1) Brush pineapple slices lightly with oil and place on medium-hot grill or in grill pan.
 * 2) Grill 3–5 minutes per side or until lightly browned with grill marks.
 * 3) Peel pineapple and cut into small pieces.
 * 4) Combine pineapple and remaining ingredients for salsa; toss to combine and reserve.

Sandwich

 * 1) Dip fillets in egg wash.
 * 2) Combine cornmeal, coconut, salt, and pepper on tray; coat fillets with mixture on both sides.
 * 3) Heat ½-inch oil in large skillet.
 * 4) Add fish and fry until golden and crisp.

For service

 * 1) Mash avocado with lime juice and mayonnaise until smooth.
 * 2) Lightly toast rolls or bread and spread avocado mixture on bottom half.
 * 3) Top with a fillet and avocado-pineapple salsa; cover with tops of rolls or another bread slice.
 * 4) Serve with a side of sweet potato fries.