Serves 64
Prep Time 0 minutes
Cook Time 0 minutes

1 ea. Alaska pollock block (16.5 lb.)
3 qts. green salsa, prepared 64 Bolillo-style buns, whole grain rich
16 small avocados, ripe, quartered
Refried black beans
1 gal. iceberg lettuce, finely

Refried Black Beans:
¼ cup canola oil
2 Tbsp. fresh garlic paste 2 Tbsp. ground cumin
9 lbs. black beans, canned, low sodium, drained
1 qt. water

Pickled Red Onions:
2 qts. red onion, ¼-inch julienne 1 qt. apple cider vinegar (or to cover onions)
2 tsp. sugar
2 tsp. salt


1. Simply place each unwrapped frozen block into a 4-inch full-size hotel pan and slack out in the refrigerator overnight. If the block doesn’t quite fit down into the pan when frozen, it will drop down when it has slacked out.
2. Cover the hotel pan with parchment paper and then seal the pan tightly with foil. Bake in a pre-heated 425°F convection oven for 1 hour.
3. Remove the foil, reduce the oven temperature to 400°F, and bake for an additional 30 minutes, or until the internal temperature just reaches 165°F. Do not overcook.
4. Pour off any liquid in the pan.
5. Pour the green salsa over the baked Alaska pollock and break up until the salsa is evenly distributed while keeping the fish chunky. Hold hot at 135°F or higher.

Refried Black Beans:
Heat a saucepan over medium heat and add the canola oil and garlic paste. Cook the garlic for about 2 minutes and stir in the ground cumin. Add the black beans and water. Bring to a simmer. Cook, simmering, for 5 minutes. Blend with an immersion blender into a coarse puree. Hold hot at 135°F or higher.

Pickled Red Onions:
1. Combine all ingredients in a container and stir until the sugar dissolves. Press the onions down into the brine. Add more vinegar if the onions are not submerged. Refrigerate for at least 30 minutes, or up to 5 days.
2. Hold chilled at 41°F or below.

Split the whole grain bolillo-style bun in half down the center. Spread ¼ avocado over the cut side of the top bun. Spread ¼ cup refried black beans on the cut side of the bottom bun. Place 3 oz. Alaska pollock over the black beans. Top with ¼ cup shredded lettuce and 2 Tbsp. pickled red onions. Place the top bun over the fillings. Slice the sandwich in half on a bias and serve.