Un-Recipe: Summer Fish Sandwich

A lot of the cooking that I do, I would call "Un-Recipes". Basically, I just look in the fridge, see what we've got, and try to make it work. I happen to be a girl who hates following rules (I know, I'm really a rebel....), so recipes are difficult for me to abide by. I don't want to weigh or measure anything, and I certainly don't want to make a trip to the store for just one or 2 ingredients that I happen to be lacking (actually, make that 8 or 10 ingredients that I happen to be lacking- I just don't feel like going to the store, OK?)

So this is not a recipe, it's more of a suggestion, regarding what to make for dinner sometime soon....

I had some frozen breaded fish fillets in the freezer. (I know, I know, it's summer and I should have gotten fresh fish and made a beer batter and fired up the deep fryer.... but I didn't feel like it....)
Anyway, back to the frozen fish fillets.... here is a way to make them tasty. Really tasty. Make a sandwich out of them.

I always have bowls and bowls of Fresh Salsa made in the summer. I make a big batch and then we use it on everything (fish sandwich: case in point.) I put whatever I happen to have in there- the non-negotiable ingredients are

• fresh ripe tomatoes from the garden
• some finely chopped jalapeno peppers from the farmer's market
• fresh cilantro (I know some people don't like cilantro- I suppose you could substitute parsley, but it just wouldn't be the same. sorry.)

ADDENDUM: Snoodles just reminded me in her comment about the LIME JUICE. I almost ALWAYS have fresh limes in the house during the summer, so yes, I always add that too....  please continue....

Then I add whatever else I have- scallions or white or yellow onion, garlic, fresh tomatillos, black beans. My very favorite thing to add, if I have it, is left over fresh corn, cut off of the cob. The crunch and sweetness in the salsa are, let me tell you, fabulous and delicious and lots of other adjectives that I won't get into for the sake of time.
Season generously with salt. If you think it needs a little more flavor, add a few dashes of garlic powder.
Let sit for at least an hour or two before serving.
Then eat it before someone else gets their hands on the bowl.

Also, Chipotle Remoulade is really, really easy to make (this is not a true Remoulade- but it sounds better than "flavored mayonnaise," so that's what I'm going with.)

• Mix together equal parts mayonnaise, Miracle Whip, and chipotle hot sauce (or a few spoonfuls of sauce from a can of chipotle peppers.)

Yeah, that's the ticket....

Slice up a fresh avocado if you have it (but if you don't have it, and you don't feel like going to the store for it, that's OK.)

Prepare the fish fillets according to the box.

To make the Summer Fish Sandwich, place some Chipotle Remoulade on a bun, top with fish fillet. Top fish fillet with more remoulade, Fresh Salsa, and avocado.

(Here is the thing: It is OK to take it easy on yourself and use a frozen fish fillet, when you are piling it high with lots of other fresh ingredients, like the salsa and avocado.)

Serve with slaw and frozen sweet potato fries (it's OK to make these in the oven, since we didn't feel like getting out the deep fryer anyway.)

Have plenty of napkins handy. Devour, repeating over and over again how gosh darn good it is.