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BLACKENED CHIPOTLE TABASCO® GROUPER
yield: 12 servings
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Grouper
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | TABASCO® brand Chipotle Pepper Sauce
|  |
| | 3 Tbsp. |
| | Cajun spice
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| | 5 Tbsp. |
| | Grouper, boneless, skinless, 6-oz. portions
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| | 12 ea. |
| | Butter, unsalted
| | 1/4 lb.
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Fruit Salsa
| | Ingredients | | Weight | | Measure |
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| | Pineapple, skin & core removed, small dice
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| | 1 ea. |
| | Mangoes, peeled, small dice
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| | 2 ea. |
| | Green onions, chopped
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| | 1 bunch |
| | Cilantro, fresh, chopped
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| | 1/2 cup |
| | Green pepper, small dice
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| | 1 ea. |
| | Red pepper, small dice
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| | 1 ea. |
| | Vegetable oil
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| | 3 Tbsp. |
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Orange Sunburst Dressing
| | Ingredients | | Weight | | Measure |
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| | Orange juice concentrate, frozen
| | 8 oz.
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| | White vinegar
| | 6 oz.
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| | Original TABASCO® brand Pepper Sauce
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| | 1 Tbsp. |
| | Garlic powder
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| | 1 tsp. |
| | Cilantro, fresh, chopped
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| | 1 tsp. |
| | Salt
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| | 1 tsp. |
| | Orange zest
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| | 1 tsp. |
| | Canola oil
| | 12 oz.
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Greens
| | Ingredients | | Weight | | Measure |
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| | Baby greens
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| | 24 cups |
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Method
| 1 | | For the Grouper, mix the TABASCO® Chipotle Pepper Sauce with the Cajun spice and rub mixture on fish. |
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| 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. |
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| 3 | | For the Fruit Salsa, toss all ingredients together and set aside. |
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| 4 | | For the Orange Sunburst Dressing, mix together all ingredients, except canola oil. Slowly drizzle in canola oil and mix. |
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| 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. |
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