Ingredients and Instructions
Ingredients: For: 24 Servings
Directions: Remove the hybrid striped bass fillets from refrigeration just prior to cooking in batches of 24.
CCP below 41 degrees
Weight Measure
Hybrid striped bass fillets 9 lbs 24 @ 6 oz. Take the portioned hybrid striped bass fillets and dip in
the seasoned olive oil.
Olive oil 4 fl oz. Place the striped bass on a sheet pan, ready to be broiled.
Yellow onions, sliced 1 cup 1 lg. onion For the black bean puree garnish, finely slice the onions.
Garlic cloves, fine chopped 2 each Finely chop the garlic.
Olive oil 2 fl oz. Pour the olive oil in a cold slope-sided sauté pan; add the
onions & garlic and sweat without color until the onions
are tender.
Black beans, soaked overnight 1 lb Soak the black beans overnight in water to rehydrate. Add
to the sweated onions and garlic; stir in over a low heat.
Vegetable broth 1 quart Stir in the vegetable broth and bring to a boil; skim off
any scum that comes to the surface. Simmer covered. Stir
every 5 minutes to prevent scorching and ensure even
cooking.
Simmer the beans until they are tender; add a small
amount of water if the beans soak up all of the vegetable
broth.
Run the black beans through a food processor to puree.
Red Pepper, diced 1 lg. pepper Dice the red peppers.
Cilantro, chopped 1Tbsp. Add chopped fresh cilantro and parsley.
Parsley, chopped 2Tbsp. Stir in the resulting red pepper mix into the beans, so the
red pepper dice are evenly distributed. Hold above 135
degrees (CCP)
Broil the hybrid striped bass fillets to 145 degrees. (CCP)
Place the black bean mix in the center of the plate; place
the broiled striped bass on top. Serve immediately.
Serving Size 6 oz. Pan Size: sheet pan Oven Temperature & Baking Time:
Temperature Minutes
Yield 24 servings Number of Pans: 1 Convection