Mexican Red Snapper Sandwiches

One of my most favorite sandwiches is a Fishamajig from Friendly's (don't judge!) This sandwich here may overtake the Fishamajig in my heart.  Snapper is usually two or three bucks a pound at the seafood market, so it is usually my go to fish.  These sandwiches were on the table in less than 15 minutes and tasted amazing.  If your grocer doesn't have bolillo rolls, any sub roll will work.  Though if you can get your hands on bolillos, it will be best (and they only cost 25 cents!)  I always forget how much I love radishes, these add such a great crunch.  I probably should have only eaten half of the sandwich, but I devoured the whole thing.

Mexican Red Snapper Sandwiches
adapted from Rachael Ray

2 avocados, mashed
1 tablespoons minced red onion
1 jalapeno, minced
1 lime, ½ juiced and ½ cut into 4 wedges
Salt
6 radishes, thinly sliced
1 tablespoon white vinegar
4 boneless, red snapper fillets, patted dry
¼ cup flour
1 teaspoon chili powder
2 tablespoons canola oil
4 bolillo rolls, split

In a medium bowl, combine the avocados, onion, jalapeno and lime juice; season with salt and set aside. Toss the radishes with the vinegar in a small bowl, set aside. Dust the fish fillets on both sides with the flour and chili powder; season with salt. In a large skillet, heat the oil over medium-high heat. Add the fish to the skillet, cook until opaque around the edges, about 1 ½ minutes; turn and cook for 30seconds more. 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.

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