Signature Series: Seafood, part two
Published in FSD Update
As part of our ongoing Signature Series, we asked operators to share their unique seafood recipes, including shrimp, flounder and bass.
Bodacious Beans and Bass - St. Clare’s Health System, Denville, N.J.
This dish was actually created as an entry for the Association for Healthcare Foodservice’s Culinary Competition in Orlando last month. But Food and Nutrition Director Joanne McMillian and Executive Chef Aatul Jain have found success with this dish, not only as the gold-medal winner in the competition, but as a popular item on the catering menu and at special events. Despite its upscale appearance, the dish comes in at only $5.68 per portion.
“We initially got inspiration for our dish from a ‘citrus’ salmon that is on our room service menu,” Jain explains. “The salmon is marinated, grill marked and then finished to order. We plan to use the citrus seafood concept in our retail and catering offering more now than in the past due to its newfound popularity. Using citrus with zest and fresh herbs also helps keep nutritionals in check since we use less oil and salt.”