PAN-ROASTED GOLDEN TILEFISH WITH LUMP CRAB-FLORIDA ORANGE-CHIPOTLE HEARTS OF PALM SALAD

Ingredients Weight Measure
Golden tilefish, cleaned, bones removed, cut into 7-oz. portions on bias 10 lbs.

Hearts of Palm Salad

Ingredients Weight Measure
Lump crabmeat, cleaned 2 lbs.
Hearts of palm, julienne on mandoline 2 lbs.
Red bell pepper, small dice 1 ea.
Yellow bell pepper, small dice 1 ea.
Red onion, large, julienne 1 ea.
Florida oranges, zested, juiced, segmented 4 ea.

Salad Dressing

Ingredients Weight Measure
Dijon mustard 1/4 cup
Roasted garlic puree 1/2 cup
Olive oil, extra virgin 2 Tbsp.
Lemon juice 1 Tbsp.
Ginger, grated 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
TABASCO® brand Original Red Sauce 1 tsp.
Cilantro 1/4 cup
Scallions 1/4 cup

Method

  1. Toss together crabmeat, hearts of palm, peppers, onions, orange segments, orange zest and juice. Set aside.
  2. Combine all Salad Dressing ingredients. Season to taste and toss with Hearts of Palm Salad.
  3. Grill fish until done and serve with Hearts of Palm Salad.

Yield: 20 servings