Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Caribbean Alaska Sole with Pineapple Mint Salsa
February 1, 2008
1 Min Read
YIELD: 24 (6-OZ. SERVINGS)
SALSA:
1 whole | fresh pineapple* (4 lbs.) |
2 cups | red onions, chopped (10 oz.) |
½ cup | green chiles, diced (3 oz.) |
¼ cup | fresh ginger root,minced (1 oz.) |
¼ cup | fresh mint or cilantro,chopped (1 oz.) |
FISH: | |
¼ cup | curry powder (112 oz.) |
1 Tbsp. | ground cinnamon |
1 Tbsp. | brown sugar |
2 tsps. | salt |
1 tsp. | pepper |
24 | Alaska sole fillets, thawed if necessary (6 oz. ea.) |
For the salsa: Peel, core and chop pineapple. Combine pineapple, onions, green chiles, ginger root and mint. Cover and refrigerate.
For the fish: Mix curry powder, cinnamon, brown sugar, salt and pepper together. Sprinkle and rub about ¼ teaspoon of spice mixture on each side of sole.Pan-sear sole until just cooked. Top with approximately ¼ cup Pineapple Mint Salsa.
*Canned, drained pineapple tidbits (28 oz. or 4 cups) may be substituted.
Recipe and photo from the Alaska Seafood Marketing Institute
You May Also Like
