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.”
Black Quinoa Salad with Grilled Lemon Garlic Shrimp - Glen Cove Hospital, Long Island, N.Y.
Featuring flavorful and colorful shrimp, this salad is a healthy option for lunch or dinner. Plus, its combination of veggies and quinoa makes for a colorful dish.
Flounder Stuffed with Corn and Poblanos - University of Massachusetts, Amherst
Chef Anthony Young says this dish is always popular with students at UMass, where the average student consumes 21 pounds of fish a year. Topping the dish with a tomato salsa sets off the white of the flounder with a burst of color as well as flavor.
Shrimp & Grits - WakeMed Health & Hospitals, Raleigh, N.C.
This signature dish is a favorite at the chef’s station at WakeMed Health & Hospitals. Jessica Marchand, R.D., director of food and nutrition services, says: “Chef Antonio substitutes nonfat milk for heavy cream to lower the fat content. He poaches the shrimp and incorporates the flavorful broth instead of creating a butter sauce that comes with the classic preparation. This dish is served with fresh vegetables like baby spinach and fresh-diced tomatoes, giving this meal a healthier, yet delicious and unexpected balance.”
Louisiana Crawfish Etouffee - Rice University, Houston
Derrix Norman, executive chef for the East Commons at Rice, has developed a hit with his own version of etouffee. Among his touches: He uses cayenne pepper when making his roux and he adds Worcestershire sauce “to add a bit of sweetness” to the dish. Students love it, he says, whether it’s found on the serving line or Norman is dishing it up at an exhibition station.