Spicy Mayan Grilled Sea Bass with Tequila Lime Cucumber Relish

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Enhance your grilling with OriginalTABASCO® brand Pepper Sauce and TABASCO® Green Jalapeño Sauce.

Ingredients

1 ea. Garlic clove, minced
1 cup Salad oil
1/2 cupOriginal TABASCO® brand Pepper Sauce
1 tsp. Lime peel, grated
1 Tbsp. Salt
1 tsp.Black pepper
6 lbs.Sea bass fillets, skinned and boned, 8 oz. ea.
2 Tbsp.Red onion, minced
1 ea.Garlic clove, minced
1 oz. Tequila
2 ea. Cucumbers, seeded, skin on, diced
1 lb. Tomatoes, diced
1 lb. Jicama, peeled and diced
1 Tbsp. Cilantro, chopped
2 Tbsp. TABASCO® brand Green Jalapeño Pepper Sauce
1/4 cup Salad oil
3 Tbsp. White vinegar
1 Tbsp. Salt
1/2 Tbsp. Sugar
1 Tbsp. Lime juice, sweetened
72 ea. Tri-color tortilla chips, for garnish
1 cup Sour cream, for garnish
2 ea. Limes, cut into 6 slices ea., for garnish

Steps

  1. Mix garlic, salad oil, Original TABASCO® Pepper Sauce, grated lime peel, salt and black pepper to prepare a marinade.
  2. Place the fish fillets in the marinade and refrigerate for 1 to 2 hours.
  3. To prepare the cucumber relish, sauté the minced onions and garlic. Deglaze the pan with the tequila. Combine the diced vegetables with the remaining ingredients and refrigerate for at least 1 hour.
  4. Prepare the broiler and begin grilling the sea bass. Turn once during cooking to achieve proper grill marks and brush with the marinade.
  5. For each serving, slice the cooked fish on a bias and fan out at the bottom of the serving plate. Place 6 of the colored tortilla chips at the top of the plate and mound the cucumber relish at the bottom of the chips. Garnish with a dollop of sour cream and a slice of lime.

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources