Mixed Seafood Grill

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

A combination of grilled seafood with Asian seasonings is beautifully presented. Kumquats and zucchini brighten the plate and wasabi mayonnaise adds a nice kick.

Ingredients

3⁄4 cup soy sauce
1⁄2 cup dry sherry
3 tbsp. Asian sesame oil
2 tbsp. vegetable oil
2 tbsp. minced, peeled ginger
1 tbsp. brown sugar
3 garlic cloves, minced
1 lb. tilapia fillets
1 lb. shrimp, deveined
1 lb. sea scallops
Black sesame seeds, julienne zucchini, and grilled kumquats, for garnish
Wasabi mayonnaise
Minced scallions, for garnish

 

Steps

1. Whisk soy sauce, sherry, sesame and vegetable oils, ginger, brown sugar, and garlic in large, shallow bowl. Add tilapia, shrimp, and scallops; marinate 30 min.

2. Remove seafood from marinade and grill 5-10 min., turning once and brushing with marinade.

3. For service: Plate grilled seafood on metal server; garnish with sesame seeds, julienned zucchini, and kumquats. Serve with wasabi mayonnaise, garnished with scallions.
 

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources