Grilled Mahi with Jalapeno Crema and Spicy Sofrito

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
5

Mahi-mahi is grilled with MINOR'S® Fire Roasted Jalapeño Flavor Concentrate, which adds spice to accompanying sofrito—onions, celery, red bell pepper, garlic, jalapeño concentrate, corn, and black beans. Garnished with jalapeño crema and cilantro.

Ingredients

30 oz Mahi mahi, dorado, fish
4 oz Minor's® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
2.5 tsp Olive oil
1 oz Olive oil
10 oz Onions, diced
4 oz Celery, diced
4.25 oz Red bell peppers, diced
3/4 oz Garlic, minced, wet
4 oz Minor's® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
9.25 oz Black beans, cooked
5 oz Corn, roasted

Steps

  1. Dry off fish completely. Preheat grill to high heat. Lightly oil the grill. Place mahi mahi filet on the grill and sear both sides.
  2. Combine the oil and Fire Roasted Poblano Flavor Concentrate. Take the seared mahi mahi from the grill, and coat the top of the fish with the mixture. Bake in a 350°F convection oven until fully cooked, approximately 7-9 minutes.
  3. In a sauté pan over medium high heat, add 1 oz olive oil. Add onions and sweat down. Add celery, bell peppers and garlic; sweat down for 3 minutes. Add Fire Roasted Poblano Flavor Concentrate, black beans and corn; sweat down for 3 minutes, stirring frequently. Season to taste. Set aside and keep warm.

Additional Tips

Additional Tips

Serve with Spanish rice.

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