California Fish Sandwich

I used to be obsessed with a California sandwich served at the café in Nordstrom. It was a chicken sandwich with avocado spread and alfalfa sprouts served on focaccia. It was amazing. And it was probably on the menu there 20 years ago. Times and tastes have changed, I still love sprouts, but I have not been able to find them anywhere.  I tried Central Market, Kroger, Trader Joes, Fiesta and Whole Foods. No sprouts at any of them.  My friend recommended ordering the seeds off Amazon and growing them yourself.  Desperate times!  The avocado spread was from BHG.

California Fish Sandwich

1 avocado, halved, seeded, and peeled
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons sugar
4 small white fish filets (I used snapper)
1 tablespoon olive oil
salt and pepper
4 wheat buns
1 tablespoon olive oil
1 cup alfalfa sprouts
1 cucumber, sliced thin

In a blender or food processor combine avocado, olive oil, lemon juice, 2 tablespoons water, mustard, and sugar. Cover and blend until smooth; set aside.

Rub the filets with the oil and generously season with salt and pepper. Heat a skillet over medium high heat, add the fish to the pan skin side down and sauté for 3 to 5 minutes. Flip the fish over and sauté for 3 to 5 minutes more, until the fish is cooked through.

Split the wheat buns in half and brush the inside with olive oil. Broil the buns, oil side up, for 1 minute or so, until nicely toasted.

Spread the bottom half of each bun with ¼ of the avocado spread. Top each with snapper, sliced cucumber and sprouts. Add the top of the bun and serve.

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