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

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources