Mexican Red Snapper Sandwiches

By chefjaci

Ingredients

• 2 hass avocados, mashed
• 2 tablespoons finely chopped red onion
• 1 jalapeño 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 ounces each), patted dry
• 2 teaspoons chili powder
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 hoagie rolls, split and toasted
• 6 radishes, thinly sliced

Preparation

Step 1

1.In a medium bowl, combine the avocados, onion, jalapeño 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 1/2 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.