South Paws™ Pangasius Corn Bread Sliders with Roasted Red Peppers and Spinach

Menu Part: 
Appetizer
Cuisine Type: 
American

Hush puppy coated seafood and corn bread make the perfect appetizer or entrée. It’s the trendy upgrade from beef sliders.

Ingredients

5 pc of SouthPaws™ Striped Pangasius Fillets—cooked as per instructions on package
10 ea Corn Bread slider buns
3 ea Red Bell peppers
2 tblsp canola oil
1 lb Baby Spinach—Washed
1 ea garlic clove—minced
2 tblsp Extra Virgin Olive Oil
½ ea Lemon
Salt and Pepper to taste

Steps

  1. Coat the red peppers in the canola oil, and roast on char broiler of stove burner open flame until thin skin is blistered and black. They will look burnt, but they are not. Place charred pepper into mixing bowl and cover tight with plastic wrap. Let sit/steam for 10 minutes.
  2. After 10 minutes, remove the peppers from the bowl. Notice that the thin/charred skin peels away from the flesh of the pepper easily. With gloves, peel all the skin away from the flesh as well as the seeds and stem. Reserve cleaned peppers.
  3. Heat up a large sauté pan. When pan is hot, add extra virgin olive oil and minced garlic. Toast for about 20 seconds, add spinach, season with salt and pepper, and toss. When spinach starts to wilt, take pan off flame, and squeeze the half lemon over the spinach and let sit. The residual heat from the pan will cook the delicate spinach the rest of the way.
  4. To assemble the sandwich, open the corn bread buns in traditional sandwich form (toast bread if desired). Cut a piece of roasted pepper the same size as the bun and lay it on the bottom half. Then, using tongs, place an equal amount of the cooked spinach on top of the roasted pepper. Cut the portions of South Paws™ Striped Pangasius Fillets in half and place on top of the red pepper and spinach. Place other half of corn bread on top, and secure with toothpick. Serve.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources