Flounder Stuffed with Corn and Poblanos

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12 portions

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.

Ingredients

2 oz. polenta
8 oz. water
8 oz. corn
1 oz. diced poblano chilies
4 oz. sour cream
4 oz. cheddar cheese
2 lb. flounder filets
1 tbsp. salt
1 tsp. black pepper
2 tsp. paprika

Tomato Salsa
Yield: 12 portions
8 oz. medium diced tomatoes
1 oz. thinly sliced scallions
3 oz. diced poblano chilies
1 tsp. chopped cilantro
1 1/2 tsp. lime juice
2 tsp. olive oil
1 tsp. salt
1/2 tsp. black pepper

Steps

  1. In large pan over medium-high heat, add water and bring to a boil. Add polenta and whisk until polenta is cooked through, about five minutes. Add corn, poblano, sour cream and cheddar. Reserve for stuffing.
  2. Place flounder filets skin side down and place 2 tablespoons stuffing in center. Roll up tightly and place on sheet pan. Season with salt, pepper and paprika.
  3. Roast in 350°F oven for 6 to 8 minutes, or until stuffing reaches 140°F. Top with dollop of salsa (recipe follows).

Tomato Salsa

  1. Place all ingredients in mixing bowl and toss to combine.
Source: University of Massachusetts, Amherst

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources