Thursday, July 1, 2010
I made this sandwich for a contest that I entered last year. I hope you enjoy it.
2 ripe, diced Mango’s
1 fresh Pineapple, cored and diced
¼ cup Cilantro, finely chopped
1 Jalapeño, seeded and chopped
1 ¼ cups of Mezzetta Zesty Bell Pepper Relish
Combine all ingredients and let sit.
4 Tablespoons Mayonnaise
Zest of 1 Lemon
1 Tablespoon fresh Dill, Chopped
½ teaspoon Capers
Juice of 1 Lemon
1 pound Haddock Fillets, cut into 4 pieces
Fish Rub Seasoning, such as Old Bay
4 Romaine Lettuce Leaves
4 Foccacia Rolls
Preheat oven to 425 degrees. Prepare the Lemon Dill Sauce. Rub Haddock with Olive Oil and sprinkle with Seasoning. Place in oven and bake for 10 minutes or until done. At the same time warm the rolls.
Slice the Foccacia Rolls in half and scoop out the middle. Spread the Lemon Dill Sauce on each half. Place Romaine Lettuce on one half and top with the cooked Haddock Fillet. Spoon the Mango Pineapple Salsa on the fillet and cover with remaining Foccacia Roll. Serves 4