Name: Pan Fried Fillet of Red Snapper SPA
Yield: 100 servings
Cuisine: American
Ingredients: Snapper fillet (Thaw according to USPH procedure, cut into two to a slant cut); Kosher salt (Sprinkle just prior to service); 2 oz Garlic - Fresh Peeled (For Gazpacho Juice); 4 QT Chicken Stock, White (For Gazpacho Juice); 8 LB Tomato - Light Red (For Gazpacho Juice); 2 OZ Basil Tops - RTU (For Gazpacho Juice); 1 LB Cucumbers (For Gazpacho Juice); 1 LB Onions - Yellow (For Gazpacho Juice); 1 OZ Tarragon Leaves (For Gazpacho Juice); 0.125 OZ Bay Leaves (For Gazpacho Juice); 0.25 QT Oil - Olive Pure (For Gazpacho Juice); 1 LB Peppers - Green Med (For Gazpacho Juice); 2 EA Parsley - Italian (Garnish); 100 Serving Yam, Pumpkin and Scallion Hash (Side component); 45 LB Fish Crimson Snapper (Main protein); 10 LB Beans - Green Whole (Steamed bundle); 1 EA Chives - Bunch; 40 EA Oranges (For fresh segments); 8 PT Tomato - Cherry (Wilted)

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Pan Fried Fillet of Red Snapper SPA — Formulation & Method | CuliNect