Brush for Fish

Ingredients Weight Measure
TABASCO® brand Habanero Sauce 1/8 cup
Lime juice 1/4 cup
Mango juice 1/4 cup


Ingredients Weight Measure
Halibut, 8-oz. steaks, skinned and deboned 20 ea.

Julienned Vegetables

Ingredients Weight Measure
Sweet yellow peppers, julienne 2 ea.
Carrots, julienne 3 ea.
Leeks, julienne 2 ea.

Caribbean Fruit Puree

Ingredients Weight Measure
Pineapple chunks, fresh 1 cup
Banana 1 ea.
Mango, sliced 1 cup
Mango juice 1/8 cup
Dark rum 1/8 cup


Ingredients Weight Measure
Honeydew melon 1 ea.
Pineapple, fresh 1/2 ea.
Mangoes 2 ea.
Jalapeño, seeded and deveined 2 ea.
Sea salt 1 tsp.
Cilantro, fresh, chopped 1/4 cup
Lime juice 1/2 cup
Limes, cut into twists, for garnish 4 ea.

Piped Sweet Potatoes

Ingredients Weight Measure
Sweet potatoes 5 lbs.

Carrot Nests

Ingredients Weight Measure
Carrots, julienne 10 lbs.


  1. Prepare Brush for Fish by whisking ingredients in a bowl until well combined. Preheat oven to 400°F.
  2. Prepare aluminum foil parcels (12" square). Place steak in center, brush with hot sauce/juice mixture and lightly cover with julienned vegetables. Fold foil up around steak to completely enclose; bake in oven for approximately 10 minutes or until opaque in center.
  3. For Caribbean Fruit Puree, puree all fruit, juices and rum in blender until well combined. Simmer in saucepan until reduced by at least half. Strain and keep warm for service.
  4. For Salsa, cut melon, pineapple, and mangoes into 1/4" cubes. Add jalapeño peppers, salt and cilantro. Toss in lime juice and allow to rest to enhance flavors.
  5. For the Piped Sweet Potatoes, peel, chop, boil and puree sweet potatoes. Place in a pastry bag fitted with a large tip.
  6. For the Carrot Nests, clean and peel carrots. Cut 1/16" thick strips off entire length of carrot. Boil enough water to cook carrot strips. Strips are done cooking when they hang limp over the tines of a fork, approximately 3 minutes. Drain well; using tongs, twirl strips into a nest shape.
  7. To plate, place a small pool of the Caribbean Fruit Puree on each plate; top with the Halibut and Julienned Vegetables. On the plate beside the fish, pipe Sweet Potatoes in two rose shapes. Fill Carrot Nest with Salsa and arrange on the opposite side of the fish. Garnish with lime twist.

Yield: 20 servings