Seafood Escabeche

Menu Part: 
Entree
Cuisine Type: 
Spanish
Serves: 
6

A seafood dish with flavors to delight the palate. Citrus and avocado, along with a great selection of spices, make this salad a refreshing treat.

Ingredients

1⁄2 cup flour
Salt and pepper, to taste
2 lb. snapper fillets
2 lb. snapper fillets
1⁄4 cup vegetable oil
1⁄2 cup fresh orange juice
1⁄4 cup dry white wine
1⁄4 cup cider vinegar
2 tbsp. brown sugar
2 tbsp. lime juice
2 tbsp. olive oil
1 tbsp. pickling spices
1⁄2 tsp. hot red pepper flakes
1 red onion, diced
1⁄2 cup pitted small olives
2 avocados, diced
Pink grapefruit and/or blood orange sections
Cilantro sprigs and lime wedges, for garnish

Steps

1. Combine flour, salt, and pepper. Dredge snapper and shrimp lightly in flour mixture.

2. Heat vegetable oil in large sauté pan. Sauté fish and shrimp until golden on both sides and cooked through. Drain fish on absorbent paper and place in hotel pan.

3. In bowl, whisk together orange juice, wine, vinegar, sugar, lime juice, olive oil, spices, and red pepper until sugar dissolves. Add onion and olives; pour mixture over fish and shrimp. Cover and marinate in the refrigerator at least 1 day or up to 3 days.

4. For service, add avocado and citrus sections to seafood mixture. Spoon with marinade into 4-6-in. scallop shells. Garnish with cilantro and lime.

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources