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

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
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...

FSD Resources