Name: Pan Seared Grouper Fillet
Cook time: 90 min
Total time: 90 min
Yield: 100 servings
Cuisine: American
Ingredients: 45 LB GROUPER FILLET FROZEN BASA; OZ SALT (for Vinaigrette); 14 OZ CAPERS (for Vinaigrette); OZ PEPPER - BLACK WHOLE (for Vinaigrette); 1 BU PARSLEY - ITALIAN (for Vinaigrette); 15 EA LEMONS (for Vinaigrette); 1 EA CHIVES - BUNCH (for Vinaigrette); 0.4 QT OIL - OLIVE PURE (for Vinaigrette); 0.4 QT OIL - OLIVE BLENDED (for Tomato); 2 LB SUGAR - GRANULATED (for Tomato); 5 LB TOMATO - LIGHT RED (for Tomato); OZ PEPPER - BLACK WHOLE (for Tomato); OZ SALT (for Tomato); 4 QT MILK - HEAVY CREAM (for Potatoes); 4 QT MILK - HALF/HALF (5 GAL) (for Potatoes); 25 LB POTATO - REGULAR (for Potatoes); 3 LB CHEESE - SWISS (for Potatoes); 128 OZ OLIVES - BLACK MED PITTED (for Potatoes); 96 OZ OLIVES - GREEN MED PITTED (for Potatoes); 2 LB CHEESE-PARMESAN WHOLE (for Potatoes); 0.5 OZ NUTMEG (for Potatoes); OZ SALT (for Potatoes); 1 OZ PEPPER - WHITE GROUND (for Potatoes); 2 BU PARSLEY - ITALIAN (for Garnish); 2 EA ROLL - BAGUETTE FRENCH (30x8oz for Garnish); 0.5 QT Herb Oil (for Garnish); 2 LB CARROTS (for Garnish); 1 LB LEEKs (for Garnish); 2 LB BEANS - FAVA (for Garnish); 2 LB PEPPERS - RED MED (for Garnish)

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Pan Seared Grouper Fillet — Formulation & Method | CuliNect