seafoOd sizZler | Foodservice Solutions Magazine | Issue seven 2022 | martinbros.com FISHPACKGRILL page 6
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(969730 – 16/6 ct)
GRILLED PERCH WITH CITRUS BROWN WAFFLED 3.5 INCH Lamb Weston® Waffled Hash Browns are a unique twist on Belgian-style waffles, made from real shredded potatoes and baked to crispy perfection. With no fryer needed, they’re easy to add to your menu in countless delicious ways.
HASH
citrus salsa not only adds a unique flavor but also eye catching color to your plate! PERCH FILLET IQF SKIN ON 2-4 COUNT (357070 – 4/10 lb) grilled perch 8-12 oz Perch (357070) As needed Salt and pepper As needed Olive oil 3 each Hash Brown Waffled 3.5”, (969730) cooked as directed PREP | Drizzle and season the filet. Grill, broil, or pan cook until internal temperature reaches 145°, plate, serve with salsa over the top. Serve with waffled hash browns. YIELD | 8 Citrus Salsa 2 cups Orange segments (376540) 1 cup Pineapple tidbits, (753240) drained 1/4 cup Diced red onions (361035) 3 Tbsp Lime juice (733101) 2 Tbsp Chopped cilantro (360490) As needed Salt As needed Diced green onion (361013) (optional) PREP | Cut skin away from the oranges, cut out Tosssegments.allsalsaingredients into a bowl, toss and set aside. YIELD | 6 CITRUSPERCH SALSA dish! martinbros.com 3
OLD BAY SEASONING (473001 – 1/24 oz) OLD BAY® Seasoning delivers authentic, legendary flavor originating right from the Chesapeake Bay area. 4
1 1/2 lb P&D shrimp (954520) 1 lb Andouille smoked sausage (917340) (916770) 8 each Corn on the cob (961708) 1 1/2 lb Red potatoes, cut into halves or quarters (361970) 1/4 - 1/3 Cup Old bay seasoning (473001) 1 Tbsp Sea salt (473161) 1 each Large onion, peeled and cut into quarters (361040) As needed Lemon wedges (376110) As needed Fresh chopped parsley (optional) (361163)
YIELD | 3-4
COUNTRY
PREP | Add water small to medium stock pot to fill 1/2 - 2/3 full. Place over high heat, add the season, and salt. Bring to a boil, add potatoes, and onions (if using), let boil until the potatoes are almost tender. Add the corn continue to boil for a minute or two. Add the sausage and shrimp until shrimp is cooked. Shrimp will cook quick. Strain and serve on a platter or pan. Garnish with parsley. You can do the low boil tradition, poor it on a picnic table lined with newspaper. Serve with lemon.
Country Low Boil
COUNTRY LOW BOILSHRIMPTIGERPEELED&DEVEINEDTAILONRAW13-15COUNT (954520 – 5/2 lb) Raw Tail On Tiger Shrimp Peeled & Deveined. GOLD MEDAL SMOKED SAUSAGE ROPE (916770 – 2/5 lb) Sausage, precooked pork and beef endless rope. Mildly seasoned and smoked Gold Medal rope sausage. Use as ingredient, or great for buffets. SAUSAGE ANDOUILLE BIAS CUT FULLY COOKED (917340 – 2/5 lb) With thick slices, great texture and a robust bite, this sausage is perfect for many applications! From omelets to pizza to Jambalaya, you can make the most of these products. [Your Business Here] 2 mins For a limited time only. Come in and try our country low boil! #sausage #shrimp #lowboil #delicious PosT YoUR ITeM As A sPeCIAL! dish! | martinbros.com 5
Grill Pack Fish 8 - 12 oz Perch (357070) 3/4 cup Sweet potatoes (366300) peeled, large diced, par-boiled and drained 1/2 cup Zucchini (361451) sliced 1/2cup Yellow squash (361455) sliced 1/4 cup Sliced red onion (361035) 5 each Grape tomatoes (362070) As needed Seafood seasoning (472021) As needed Lemon slices (376110) 3 Tbsp Melted butter (995090) As needed Diced green onion (361013) (optional)
YIELD | 1 SEAFOOD SEASONING (472021 – 1/23 oz) McCormick Grill Mates Salmon Seasoning makes it easy for very flavorful, on trend cooking. Shaken or spooned, Salmon Seasoning adds the big, bold flavor of lemon, garlic, spices and cedar smoke.
PREP | Layout a large piece of foil on a table, (large enough to hold all the ingredients when folded and sealed.) Place the vegetables on the bottom of the foil, place the fish on top, drizzle the butter and season the fish, top with lemon slices. Seal the packet. Grill or bake until the fish internal temperature reaches 145 degrees. To serve – open the top of the pack to show off your beautiful meal.
GRILL 6
GRILL PACK FISH dish! martinbros.com 7
Lobster Seafood Salad 2 oz Spring mix (360676) 4 oz Lobster shreddedsensation(922070) 1/3-1/2 cup Seasonal berries, washed 1 oz Feta (905848) 2 oz Poppyseed dressing (630220) PREP | Build salad with ingredients. YIELD | 1 POPPY SEED DRESSING (630220 – 2 /1 gal) Classic Gourmet® Reserve Poppyseed Dressing is a thin-bodied dressing with a sweet flavor and aroma, containing numerous specks and poppy seeds. vibrant poPpy seed dressing 8
LOBSTER SENSATIONS (922070 – 6/2 lb) Create a lobster frenzy with Mrs. Friday’s Lobster Sensations - the only product of its kind to feature real lobster as the first ingredient. Lobster is the first ingredient of this rich, delicious, versatile, and affordable blend of North Atlantic lobster meat and premium surimi seafood.
dish! martinbros.com 9
Llobster!lobster!oBster!
Lobster Seafood Wrap 1 each Wrap (949990) 1/2 oz Spring mix (360676) 3-4 oz Lobster shreddedsensation(922070) 1/4 cup Sliced or tomatoesdiced(362010) 1 oz Mayo (optional) (630248) 5 oz Sidewinder fries (965465) cooked as directed PREP | Build wrap with lettuce, Lobster Seafood, tomatoes, mayo if using. Serve with sidewinders. YIELD | 1 SIMPLOT SIDEWINDERS FRIES (965465 – 6/4 lb) Simplot Sidewinders(TM) Fries unique shape jumps off the plate; Conquest(R) batter makes them the standout in takeout and delivery; Tremendous plate coverage and yield; Bake or fry. LOBSTER 10
LOBSTER SEAFOODWRAP dish! martinbros.com 11
LOBSTER SENSATIONS (922070 – 6/2 lb) Create a lobster frenzy with Mrs. Friday’s Lobster Sensations - the only product of its kind to feature real lobster as the first ingredient. Lobster is the first ingredient of this rich, delicious, versatile, and affordable blend of North Atlantic lobster meat and premium surimi seafood. Sensations is packed in a convenient, vacuum-sealed bag.
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When we think of American classic dishes, we think of the foods we grew up with. Journey back with us as we survey the food traditions of the Midwest and how to incorporate “new” ideas into your menu offerings.
Audience: Everyone Sep 14 Aug 24 Oct 19
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