Photo: Thomas J. Story
Total Time
40 Mins
Makes 2 (serving size: 1 sandwich)

The seafood at Loaf & Fish sandwich and taco stand, in San Diego's Tuna Harbor Dockside Market, varies by the week and seasons, from rockfish to black cod. All of it is sustainably caught by the local fishermen who sell at the market.

How to Make It

Step 1

Season fish: In a small bowl, blend oils. In another small bowl, mix Cajun seasoning and paprika together. Rub tuna all over with about 1 tbsp. oil and then with spice blend. Chill until ready to grill.

Step 2

In a blender, whirl all chipotle mayo ingredients together. Chill until using.

Step 3

Prepare toppings and set aside.

Step 4

Cook fish and toast rolls: Heat a grill or a ridged grill pan to medium high (450°). Season fish on both sides with salt and pepper. Grill fish, lid open, turning once, until seared on the outsides but still pink in the middle third, 2 to 3 minutes total.

Step 5

Meanwhile, halve bolillos and brush cut sides with remaining 2 tbsp. oil blend. Grill on both sides until toasted, about 2 minutes (or toast in oven or on a cast-iron pan if using a grill pan for fish).

Step 6

Assemble sandwiches: Spread top half of each roll with some sauce. Layer bottom halves with avocado, fish, and about 1 1/2 tbsp. sauce (enough to drip over the fish), followed by tomato, red onion, and lettuce. Set the tops on and serve with lots of napkins.

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