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

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

FSD Resources