Cilantro-Coconut Halibut Sensation
FLAV-R-PAC® Stir Fry with Sugar Snap
Ingredients
| 22 oz. | Fresh lime juice |
| 11 ea. | Jalapeños, seeded (approximately 7 ounces) |
| 6 oz. | Cilantro |
| 30 ea. | Garlic cloves, peeled (approximately 4 ounces |
| 2 ¾ lbs. | Shredded coconut |
| ½ cup | Sugar |
| ¾ cup | Ground cumin |
| 2 Tbs. | Kosher salt |
| 40 lbs. | FLAV-R-PAC Stir Fry with Sugar Snap Peas, fro |
| 4 ¾ lbs | Butter, melted, divided |
| 1 ¼ cups | Minced garlic |
| 5 tsp. | Salt |
| 5 tsp. | Pepper |
| 16 oz. | Vegetable oil |
| 33 ea. | Large egg whites, lightly mixed |
| 40 lbs. | Halibut fillets |
Directions
- In food processor, combine lime juice, jalapeños, cilantro and garlic; whirl until blended. Transfer to a large bowl, add coconut, sugar, cumin and salt and stir to combine. Chill until service.
- Divide 1 gallon butter (reserve remaining butter), garlic and FLAV-R-PAC Stir Fry Vegetables with Sugar Snap Peas among large non-stick sauté pans or woks. Heat over medium high, cook 8 minutes stirring occasionally, until heated through. Season with salt and pepper. PER ORDER SERVING: 1. Heat 1 teaspoon oil on flat grill over medium heat. Dip halibut in egg white mixture and place in hot pan. Sprinkle top evenly with 1 ounce coconut-cilantro mixture. 2. Cover and cook 5 minutes. Turn and cook an additional 2 minutes until coconut mixture is golden brown and the fish flakes easily with a fork. Remove from pan, flip on to serving plate with coconut side up. 3. Spoon 8 ounces garlic-buttered vegetables around fish and drizzle fish with 1 teaspoon melted butter. Serve immediately. Suggested garnishes: sliced mango, fresh cilantro or parsley.