Southern Style Striped Pangasius with Pickled Garden Salad

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10

Want comfort food with a twist? Pair this Pickled Garden Salad with down home flavors and hand breaded style of our Southern Style Striped Pangasius, and you’re sure to please.

Ingredients

10 Southern Style Striped Pangasius fillets
3 cups pickled garden salad mix, drained
1 cup marinated artichoke hearts, drained
1 cup marinated mushrooms whole, drained
1/2 cup pitted ripe medium olives drained–set aside pimiento
2 cups cucumber, seeded and sliced
5 medium tomatoes, quartered
6 tablespoons green onions, thinly sliced
1 1/2 oz. lemon juice
2 fresh garlic cloves, chopped
1 teaspoon sugar
Pinch of salt

Steps

  1. In a plastic bowl, combine garden salad mix, artichoke hearts, mushrooms, olives, cucumber, tomato, green onions, lemon juice, pimiento, sugar, garlic and salt until well mixed.
  2. Cover and refrigerate for 24 hours before serving.
  3. In a heavy bottom skillet or fryer, heat oil to 350 degrees and fry fillet for 4 to 5 minutes until an internal temperature of 160 degrees is obtained.
  4. Place 1 cup of salad mix on host plate and affix fish atop.

More From FoodService Director

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

FSD Resources