Guava-BBQ Mahi Mahi with Shrimp Fried Rice

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

This is a mouth-watering combination of flavors. A tangy guava glaze covers the fish grilled to perfection. Shrimp-fried rice is a great accompaniment.

Ingredients

For the Barbecue sauce:
10 oz. guava jelly
2 tsp. mustard powder
4 tbsp. white vinegar
1 tsp. cumin
2 shallots, chopped
1⁄4 cup dry sherry
3 tbsp. tomato paste
2 tbsp. corn syrup

For fried rice:
1⁄4 cup vegetable oil
4 cups cold cooked rice
1 lb. rock shrimp, peeled
4 eggs, beaten
1⁄2 cup coconut, shredded
4 scallions, chopped
1 red bell pepper, finely chopped
2 tbsp. soy sauce
Mint, for garnish

8-8 oz. mahi mahi fillets

Steps

1. For the barbecue sauce, combine sauce ingredients in a saucepan and bring to a boil over medium heat. Reduce heat and simmer for 21⁄2 hr., remove from heat and cool.

2. For rice, heat oil in a wok or large sauté pan until just smoking. Add rice and shrimp and sauté until hot, 3-5 min.

3. Reduce heat to medium, pour in beaten eggs, and stir so eggs coat rice grains. Add remaining ingredients and stir-fry 3 min. Season with salt and pepper.

4. Brush fish with sauce and place on grill. Grill until desired doneness, while continuing to brush with sauce. Serve with shrimp-fried rice on the side.

More From FoodService Director

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
performance review anxiety

For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a January survey from software company Adobe, which quit the practice in 2012. There, 64% of surveyed workers and 62% of supervisors consider yearly evaluations outdated.

“My philosophy is if I have to wait a year to tell you where you stand, it’s a little too late,” says Al Ferrone, senior director of dining services at the University of California at Los Angeles. Ferrone and other operators are reforming the meetings to add real...

Ideas and Innovation
bowling ball pins

We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

Ideas and Innovation
woman sick phone bed

Our employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked for the day. We also assign points for unapproved absences. Everyone starts with a freebie, and when they get to 4, then we start the disciplinary action process. When a staff member gets to 10 points, that is grounds for termination.

FSD Resources