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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources