Key West Vegetables In Creamy Coconut Sauce

Ingredients

7 ozs.	Chili garlic paste
2 ozs.	Minced garlic
12 ea.	Red jalapeño chilies, seeded and minced
1 ½ gal.	Lite or regular coconut milk
12 ozs.	Fresh lime juice
6 ozs.	Honey
2 Tbs.	Chopped or grated lime zest
6 Tbs.	Olive or peanut oil, divided
38 lbs.	FLAV-R-PAC® Grande Classics® Key West Vegetable
100 ea.	Mahi mahi, halibut, or salmon fillets, about

Directions

1. In large saucepan, combine chili paste, garlic and chilies, heat over medium for 4 minutes, stirring occasionally, until fragrant. Add coconut milk, juice, honey and zest; stir, bring to a simmer and cook uncovered for 15 minutes until thickened; keep sauce warm until service or reheat. FOR INDIVIDUAL SERVICE: Heat a skillet until hot, add 1 teaspoon oil and swirl to coat. Add vegetables, cook 4 minutes, toss blend and continue cooking another 4 to 6 minutes or until heated through. Plate 6 ounces vegetable blend, pour 2 tablespoons coconut-chili sauce over top and serve alongside grilled or pan-seared mahi mahi, halibut or salmon. FOR VOLUME FEEDING: Divide oil among several hot skillets, add vegetables and cook 4 minutes. Toss vegetables and continue cooking another 6 minutes or until heated through. Fill warm steam table pans with vegetables, divide warm coconut-chili sauce among pans, toss vegetables and top with a row of grilled or pan-seared mahi
2. mahi, halibut or salmon.

Yield:100 (12 ounce) Servings