Ingredients Weight Measure
Skate wings, 5 oz. ea. 20 ea.
Salt and pepper to taste
Orchids, edible 20 ea.


Ingredients Weight Measure
Oranges, zest and rind of 4 ea.
Limes, zest and rind of 2 ea.
TABASCO® brand Original Red Sauce 1 cup
Rum, coconut flavored 1 pt.
Garlic cloves, minced 2 ea.


Ingredients Weight Measure
Papaya, medium dice 1 ea.
Mango, medium dice 1 ea.
Kiwi, sliced 2 ea.
Star fruit, sliced 2 ea.
Bell pepper, red, roasted, julienne 2 ea.
Anaheim pepper, roasted, julienne 2 ea.
Watermelon, medium dice 1/2 ea.
Pineapple, medium dice 1/2 ea.
Oranges, segments of 4 ea.
Limes, segments of 2 ea.
Cilantro, plushes 1/2 ea.
TABASCO® brand Original Red Sauce 1/4 cup
Pineapple juice 1/2 cup


Ingredients Weight Measure
Watermelon, juiced 1/2 ea.
Pineapple, juiced 1/2 ea.
Cilantro, juiced 2 bunches
TABASCO® brand Green JalapeñoPepper Sauce 3 Tbsp.
Cornstarch as needed

Forbidden Rice

Ingredients Weight Measure
Rice, Chinese black 3 lbs.
Water 1/2 gal.


  1. Roast peppers on open flame to blacken. Place in bowl covered with plastic wrap, and place in refrigerator to chill. When chilled, remove the blackened skin and seeds.
  2. Prep and mix all marinade ingredients. Rinse skate wings. Place in a hotel pan, season with a little salt and pepper. Pour marinade over skate wings. Cover with aluminum foil and place in refrigerator for 1 hour.
  3. Juice 1/2 watermelon, 1/2 pineapple and 3 bunches of cilantro in a juicer. Reserve 1/2 cup of pineapple juice for salsa. Add TABASCO® Green Jalapeño Pepper Sauce. Reserve 1/2 cup of juice to drizzle over orchids. Just before serving, bring sauce to a boil, and add cornstarch to thicken.
  4. Dice, slice and julienne all fruits according to ingredient list. Prepare segments of oranges and limes. Wash cilantro and tear off the plushes. Mix 1/4 cup of TABASCO® Pepper Sauce with reserved pineapple juice. Toss all ingredients in big bowl. Cover and keep chilled until serving.
  5. Place rice in rice cooker. Add water. Cook rice for 20 minutes.
  6. Cut a few air vents in foil. Place hotel pan on stove and bring marinade to a boil. Then, place pan in preheated oven at 375°F for 8 minutes.
  7. To serve, place rice in center of plate. Place skate wing on top of rice, add salsa next to skate wing. Place orchid on top of skate wing/salsa. Pour the sauce over the fish and drizzle 3 drops of reserved juice mix on orchid.

Yield: 20 servings