Prep Time: 10 Minutes
Cook Time: 40 Minutes
Equipment
- Chef’s knife/Cutting Board
- Whisk/Spatula
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Tex Mex Rub
- Olive Oil, Extra Virgin
- Haddock, Pieces
Method
- In a large bowl, add all ingredients other than olive oil and haddock. Blend with a whisk. In another bowl, combine the haddock and olive oil, and coat each piece of fish with olive oil. Add in the Tex Mex rub and make sure each piece of fish is coated with the spice mixture. If the Tex Mex rub is too spicy, adjust the spices by lowering the amount of chili powder.
- Bulk: Transfer to 1⁄2 size- 2” deep production pans that have been lined with parchment paper. Cover with plastic wrap and aluminum foil. Cold Plating: plate on service dish and add sides.
- Bulk: Place pan in Multigen for 40 minutes. Remove and serve. Cold Plating: Place on the hot side of the tray to retherm prior to service.
- Serve Hot.
Garnish: Lemon slice/wedge
Food Accompany: Appropriate side dishes like rice pilaf and roasted vegetables