Name: Pan Fried Fillet of Grouper SPA
Yield: 100 servings
Cuisine: American
Ingredients: 2 lb TURNIPS (for Vegetable Slaw); 2 lb CARROTS (for Vegetable Slaw); 1 lb LEEKs (for Vegetable Slaw); 1 lb PEPPERS - GREEN MED (for Vegetable Slaw); 1 lb PEPPERS - RED MED (for Vegetable Slaw); 1 lb BEET ROOTS FRESH (for Vegetable Slaw); 1 oz BASIL TOPS - RTU (for Tomato Broth); 1 lb CARROTS (for Tomato Broth); 1 EA CELERY (for Tomato Broth); 1 lb ONIONS - YELLOW (for Tomato Broth); 1 oz OREGANO - RTU (for Tomato Broth); 10 EA LEMONS (for Tomato Broth; 2 oz zest, 1 oz juice); 10 EA ORANGES (for Tomato Broth; 2 oz zest, 4 oz juice); 1 EA JUICE - TOMATO (for Tomato Broth); 0.1 oz BAY LEAVES (for Tomato Broth); oz PEPPER - BLACK WHOLE (for Tomato Broth); oz SALT (for Tomato Broth); 0.25 QT OIL - OLIVE PURE (for Tomato Broth); 8 QT Chicken Stock, White (for Tomato Broth); 10 lb TOMATO - LIGHT RED (for Tomato Broth); 200 Ea Cured Tomato Wedges; 45 lb GROUPER FILLET FROZEN BASA (6 TO 8 OZ); oz PEPPER - BLACK WHOLE; oz SALT; 17 oz OIL SPRAY PAN COATING (0.5 EA); 100 Serving ROASTED BROCCOLI

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Pan Fried Fillet of Grouper SPA — Formulation & Method | CuliNect