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Achiote Grilled Fish Sandwich with California Avocado and Roasted Pineapple-Jalapeño Spread

Total time:

1 hrs 20 min

Prep time:

1 hrs 15 min

Cook time:

5 min

Nutritional Highlights (Per serving) See Full
370 Calories
17 g Fat
5 g Fiber
1070 mg Sodium
31 g Carbs
Achiote Grilled Fish Sandwich with California Avocado and Roasted Pineapple-Jalapeño Spread


Mahi mahi fish filets, cumin, oregano and achiote paste on a torta-style roll topped with fresh slices of California Avocado.


Serves: 4

4 Tbsp. achiote paste
1 large orange, juiced
1/2 tsp. cumin, ground
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. fresh black pepper
4 (4-oz.) mahi mahi fish filets
1 Tbsp. canola oil
4 torta-style sandwich rolls
1 1/2 cups green cabbage, finely shredded
1 lime, juiced
1/8 cup cilantro leaves
1/8 cup cilantro leaves
2 Tbsp. mayonnaise
4 Tbsp. Roasted Pineapple-Jalapeño Spread (see make ahead recipe, below)
1 ripe, Fresh California Avocados, seeded, peeled and thinly sliced
Roasted Pineapple-Jalapeño Spread Yield: 1/4 cup
1 1/4 cups ripe pineapple, peeled, cored and diced
1 jalapeño
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. fresh black pepper

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. In a medium bowl, prepare the marinade by combining the achiote paste, orange juice, cumin and oregano; season with salt and fresh black pepper.
  2. Brush the marinade on both sides of each fish filet and marinate for at least one hour in the refrigerator.
  3. Pre-heat the grill to medium-high. Remove fish from refrigerator and coat lightly with canola oil.
  4. Place on the grill and turn after two minutes.
  5. Split the sandwich rolls and lightly grill.
  6. Combine cabbage, lime juice and cilantro in a bowl.
  7. Spread mayonnaise on the bottom of each roll. Top with cabbage slaw, fish and Roasted Pineapple-Jalapeño Spread, and finish with sliced avocado.
  8. Place top on each roll and serve.

Roasted Pineapple-Jalapeño Spread Instructions

  1. Pre-heat oven to 350° F.
  2. Toss the pineapple and jalapeño in the oil; season with salt and pepper.
  3. Place on a baking sheet and roast until lightly caramelized, approximately 30 minutes.
  4. Remove and let cool to room temperature.
  5. If you’re concerned about the heat at this point you can split and remove the seeds from the jalapeño, if not place the pineapple and jalapeño in a blender and puree until smooth.
Nutrition information per serving

Calories 370
Total Fat 17 g (Sat 2.5 g, Trans 0 g, Poly 3 g, Mono 9 g)
Cholesterol 85 mg
Sodium 1070 mg
Potassium 840 mg
Total Carbohydrates 31 g
Dietary Fiber 5 g
Total Sugar 10 g
Protein 25 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Born in Hawaii and raised in Ojai, California, Chef Trey Foshee has always drawn inspiration from the ocean. His restaurant career began as a busboy earning tips to support his surfing habit. Today, he is the executive chef, partner and creative force behind George’s at the Cove, one of the highest grossing independent restaurants in America, and Galaxy Taco, a casual Mexican eatery recently opened in La Jolla Shores.

A classically trained graduate of The Culinary Institute of America in Hyde Park, New York, Trey’s focus is on nature’s best ingredients, resulting in pure, intensified flavors that have become the signature of San Diego’s most popular restaurant and helped to define the cuisine of the region. His approach has earned him continued acclaim, from one of “America’s Ten Best New Chefs” by Food & Wine in the late 90s, to “Chef of the Year” by the California Travel Industry Association in 2004, and the San Diego Chefs Hall of Fame in 2010. He serves on the Culinary Council for mentor BKB alongside many other prestigious national chefs.


(28 Ratings)