Cornmeal-Crusted Fish with Guacasalsa

Cornmeal-Crusted Fish Guacasalsa
Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
12

This recipe features white fish fillets covered in cornmeal and fried, served atop a bed of wilted spinach and yellow rice, all topped with a tomatillo-avocado salsa.

Ingredients

1⁄2 cup chopped sweet onion
2 tsp. chopped garlic
4 avocados, peeled and coarsely chopped
6 med. tomatillos, husked and coarsely chopped
1 cup cilantro leaves
2 coarsely chopped jalapeños
4 tsp. fresh lime juice
Salt, to taste
Ground black pepper, to taste
12 firm white fish fillets, such as catfish or red snapper
2 large eggs
1 cup yellow cornmeal
1⁄2-1 tsp. ground red pepper
Vegetable oil, as needed
Wilted Spinich (recipe follows)
Yellow Rice (recipe follows)

Wilted Spinach:
2 tsp. vegetable oil
1 cup chopped onion
1 tsp. ground cumin
1⁄2 tsp. salt
1 lb. baby spinach leaves

Yellow Rice:
41⁄2 cups water
1 tsp. ground turmeric
1 tsp. salt
1⁄2 tsp. black pepper
2 cups long-grain white rice
 

Steps

1. Bring 1 cup water to boil. Add onion and garlic; remove from heat and let stand 5 min. Drain, reserving liquid.

2. In food processor, combine drained onion mixture with avocados, tomatillos, cilantro, jalapeños, lime juice, 1-1-1⁄2 tsp. salt, and 1⁄2 tsp. black pepper. Pulse until slightly chunky, adding reserved onion liquid as needed to thin salsa. Place in bowl; cover and refrigerate.

3. In med.-sized bowl, whisk eggs and 1⁄3 cup salsa. In shallow bowl, combine cornmeal, 1 tsp. salt, red pepper, and 1⁄2 tsp. black pepper. Dip fillets in egg mixture, then in cornmeal to coat; place on racks. Cover; refrigerate.

4. At service: In skillet over med.-high heat, heat 1⁄4 in. oil. Reduce heat to med.; add fillets and cook, turning once, until golden and cooked through, about 5 min. per side.

5. To serve: Spread wilted spinach on plate; top with rice and fillet. Spoon salsa on fish.

Wilted Spinach:

In large skillet over med. heat, heat oil. Add cumin and salt; cook, stirring, 3 min. At serving time, stir in spinach; turn into bowl and stir a few more times.

Yellow Rice:

In med. saucepan, combine water, turmeric, salt, and pepper; bring to a boil. Stir in rice; return to boil. Reduce heat to low; cover and cook 15 min.

More From FoodService Director

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

FSD Resources