Grouper with Island Curried Tomatoes

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10 servings (restaurant dinner size)

You don’t need to be on a tropical island to feature island-themed dishes. This fish recipe has a hint of coconut and spices, creating a great summer or spring menu item.

Ingredients

5 lb. grouper, snapper or king fish fillets
1/4 cup minced garlic
1/4 cup minced cilantro
1/4 cup chopped culantro (parsley if not available)
4 tbsp. tumeric
2 tbsp. salt
1 tbsp. ground black pepper
2 tbsp. fresh chopped thyme
3 oz. coconut or canola oil
2 lb. fresh Roma tomatoes, peeled, deseeded
4 tbsp. curry powder
1 cup unsweetened coconut milk
4 tbsp. lime juice
5 tbsp. arrowroot
10 banana leaves, cut 10-by-10-in.

Steps

  1. Portion fish into 7- to 8-ounce portions.
  2. In processor, combine, garlic, cilantro, culantro, tumeric, salt, pepper, thyme and coconut oil. Blend well and rub onto fish. Marinate for 20 minutes.
  3. Roughly chop tomatoes. Add curry and coconut milk and bring to a boil.
  4. Mix lime juice and arrowroot. Add, bring back to a boil and remove from heat.
  5. Place 3 ounces tomato in center of banana leaf, top with fish and wrap tightly.
  6. Use scraps of banana leaves to tie bundles.
  7. Steam until fish is 145°F, about 12 to 15 minutes.
  8. Serve with calaloo and peas and rice.
  9. Cut open pouch at table or at service time.
Source: Thibodaux Regional Medical Center

More From FoodService Director

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

Industry News & Opinion

Oregon State University will begin weighing waste in its food halls after receiving a $27,000 grant from the Oregon Department of Environmental Quality’s Materials Management program, the Gazette Times reports.

The school will use the money to install a computer-based system to help keep track of the waste .

Through the system, which includes a scale and a camera, staff will be able to weigh leftover food and take a photo of it before it’s discarded.

After reviewing the data collected, school officials say they may try to reduce portion sizes, alter purchases or...

Sponsored Content
Yuzu

From T. Marzetti® Foodservice.

If the current culinary interest in yuzu is any indication, today’s diners are seeking fresher flavors and cleaner eats. Yuzu, a bumpy, big-seeded citrus fruit, is turning up regularly as a tart and tangy ingredient in appetizers, salad dressings and marinades due to its nutritional benefits and tasty flavor.

Here’s how operators can combine seasonal ingredients such as yuzu with other clean label meal components for an easy way to bring health and flavor to the top of the menu.

Healthy and delicious

It’s no secret that diners want...

FSD Resources