Mexican Red Snapper Sandwiches

By rwrigley

Ingredients

• 2 hass avacados, mashed
• 2 TBS finely chopped red onion
• 1 jalapeno chile, stemmed and finely chopped
• 1 lime, 1/2 juiced and 1/2 cut into 4 wedges
• Salt
• Four boneless, skin-on red snapper fillets (4 oz each), patted dry
• 2 tsp chili powder
• 2 TBS olive oil
• 4 hoagie rolls, split and toasted
• 6 radishes, thinly sliced

Preparation

Step 1

1. In a medium bowl, combine the avacados, onion, jalapeno and lime juice; season with salt.

2. Dust the fish fillets on both sides with the chili powder and season with salt. In a large skillet, heat the olive oil over medium-high heat. Add the fish skin side down and cook until opaque around the edges, about 1.5 minutes; turn and cook for 15 seconds more.

3. Drizzle the cut side of the roll tops with olive oil. Spread the guacamole on the roll bottoms, then top with a layer of radishes and the fish fillets. Set the roll tops into place and serve with the lime wedges.

4. Serve with tortilla chips and leftover guacamole.