Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Cajun spice 5 Tbsp.
Grouper, boneless, skinless, 6-oz. portions 12 ea.
Butter, unsalted 1/4 lb.

Fruit Salsa

Ingredients Weight Measure
Pineapple, skin & core removed, small dice 1 ea.
Mangoes, peeled, small dice 2 ea.
Green onions, chopped 1 bunch
Cilantro, fresh, chopped 1/2 cup
Green pepper, small dice 1 ea.
Red pepper, small dice 1 ea.
Vegetable oil 3 Tbsp.

Orange Sunburst Dressing

Ingredients Weight Measure
Orange juice concentrate, frozen 8 oz.
White vinegar 6 oz.
TABASCO® brand Original Red Sauce 1 Tbsp.
Garlic powder 1 tsp.
Cilantro, fresh, chopped 1 tsp.
Salt 1 tsp.
Orange zest 1 tsp.
Canola oil 12 oz.


Ingredients Weight Measure
Baby greens 24 cups


  1. For the Grouper, mix the TABASCO® Chipotle Pepper Sauce with the Cajun spice and rub mixture on fish.
  2. In a 450°F hot skillet, sear fish in butter for 3 minutes on each side. Remove fish from skillet and place on a baking sheet. Bake in a 350°F oven for approximately 10 minutes, or until internal temperature reaches 145°F. Set aside.
  3. For the Fruit Salsa, toss all ingredients together and set aside.
  4. For the Orange Sunburst Dressing, mix together all ingredients, except canola oil. Slowly drizzle in canola oil and mix.
  5. To serve, place 2 cups greens on each plate. Place grouper on greens and top with 1/2 cup of the Fruit Salsa. Serve the Orange Sunburst Dressing on the side.

Yield: 12 servings