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Rock Cod Sandwich with Raspberry-Chipotle Mayonnaise

Try this spicy-sweet 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.

Prep Time: 20 minutes   |    Makes: 4, about 1-1/2 cups servings


  • Quick Prep
  • Healthy - Low Cholesterol
Ingredients
  • 1 1 1pkg. Volume(6 oz) Driscoll's Raspberries
  • 1 1 1cup CUP_USVolumemayonnaise
  • 1-2 1-2 1-2chipotle chiles, chopped with the seeds removed
  • 1/4 1/4 1/4tsp. TEASPOON_USVolumesalt
  • 4 4 4portions (4 oz each) of rock cod, snapper or sea bass
  • 4 4 4tomato slices, about 1/2-inch thick each
  • 4 4 4red onion slices, about 1/2-inch thick each
  • 2 2 2Tbsp. TABLESPOON_USVolumeolive oil
  • 4 4 4Ciabatta rolls, split
Instructions
  1. Purée raspberries in a blender until smooth. 
  2. Stir together raspberry purée, 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 2-3 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. 

Nutrition Facts

Amount Per Serving
Calories 196
Total Fat 15.58g
    Saturated Fat 2.09g
Cholesterol 46.40mg
Sodium 839mg
Total Carbohydrates 50.43g
    Dietary Fiber 3.68g
Protein 28.51g