Chipotle Rubbed Cod Tail Torta

• 10 – 4-5 oz. Hidden Bay Wild Caught North Atlantic Barents Sea Cod Tails, RFS#50686
• 1 can Chipotle en Adobo
• 3 Brickfire Bakery French baguettes, RFS#17804, cut into 10- 6" pieces
• 1 tsp Culinary Secrets cumin seed, RFS#24318
• 1⁄2 cup Villa Frizzoni 75/25 blend Canola and Extra Virgin Olive Oil, RFS #33388
• 5 ripe Markon avocado, RFS# E7442
• 1 tbsp frozen orange juice concentrate
• 20 Ripe Markon Tomato slices, RFS# 78204
• 1 tbsp Honey
• 1⁄4 cup Markon washed and trimmed cilantro, RFS# 78014, chopped
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 to taste
• Culinary Secrets ground black pepper, RFS# 24108
• 20 slices Cobblestone Market 0.8 oz. slices Monterrey Jack Cheese, RFS# 70232

1. Remove chipotle peppers from can and rinse to remove most residual adobo.
2. Place in blender and pulse until peppers have lost their shape. Add cumin, oil,
3. orange juice concentrate and honey and blend until well incorporated. Divide into two air-tight containers and set aside.
4. Place Cod tails on lined sheet pan and brush with blended mixture from first container. Cook as directed or until Cod reaches internal temperature of 160° degrees.
5. Remove from oven and baste with mixture form second container and let rest for 2 minutes. Build Tortas by placing avocado on bottom bun, then layer with Cod tail, tomato, cheese and top bun.
6. Place Tortas in sandwich press and toast.
7. Serve with chips and salsa or Latin style slaw.