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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources