Name: Pan Seared Fillet of Tilapia
Yield: 100 servings
Cuisine: American
Ingredients: Fish fillet (Trimmed and seasoned with salt and crushed pepper); 0.25 CS WATERCRESS (for Garnish); 8 Floz Balsamic Reduction (for Garnish); 0.25 Qt Bechamel Sauce (for Fondue); 1 OZ GARLIC - FRESH PEELED (for Fondue); 1 LB ONIONS - YELLOW (for Fondue); 2.5 LB PEAS - GREEN (for Fondue); 4 OZ BASIL TOPS - RTU (for Confit); 6 OZ GARLIC - FRESH PEELED (for Confit); 5 LB SHALLOTS (for Confit diced); 10 PT TOMATO - CHERRY (for Confit); 1 OZ PEPPER - BLACK WHOLE (for Confit crushed); OZ SALT (for Confit); 1 QT OIL - OLIVE BLENDED (for Confit); 100 Serving MAC N' CHEESE; 0.5 Pan Brioche Bread; 45 LB TILAPIA FILLET FROZEN 6-8 OZ; 100 Serving VICHY CARROTS; 2 LB BUTTER SOLIDS - NEW (clarified)

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Pan Seared Fillet of Tilapia — Formulation & Method | CuliNect