Ingredients and Instructions
Ingredients: For: 24 Servings
Directions: Remove the tilapia fillets from refrigeration just prior to cooking in batches of 24.
CCP below 41 degrees
Tilapia fillets 9 lbs 24 @ 6 oz. Take the portioned tilapia fillets and pat dry.
Safflower oil 1 cup 8 fl. oz. Prepare a marinade for the tilapia, using safflower oil
Ground white pepper 1 tsp. Add the ground white pepper to the oil.
Garlic clove, fine chopped 1 each Finely chop the garlic and add to the marinade.
Paprika 1 pinch Stir the marinade together with the paprika & set aside.
Tomatoes, diced 4 cups 4 lg. Dice the tomatoes and place in a mixing bowl
White onions, diced 2 cups 2 lg. Dice the onions the same size as the tomatoes
Jalapeno peppers, fine diced 1 cup 2 lg. Dice the jalapenos, (use gloves) half the size of the onion.
Lime juice 2 each Squeeze the juice from 2 limes and add.
White wine vinegar 1 cup Stir the diced vegetables, vinegar and lime juice together.
Cilantro, chopped 2Tbsp. Add chopped fresh cilantro.
Ground white pepper 1 pinch Add a pinch of freshly ground white pepper. Cover and
refrigerate until service. Below 41 degrees (CCP)
Lightly oil the grill, using an oil-impregnated towel with
the same safflower oil as for the tilapia marinade.
Pre-heat the grill before marinating the tilapia.
Marinate the dry tilapia fillets briefly in the safflower oil
marinade. Drag the fillet on the side of the marinade bowl
to remove excess marinade. Place the tilapia skin-side-up
on the hot grill bars for 2 minutes. Turn 90 degrees and
finish cooking the flesh side for 2 minutes. Turn the fillet
over and repeat the process for 2 sets of 2 minutes to 145
Set up the center of the plate with a spoonful of the
refrigerated salsa, place the tilapia fillet over the salsa and
Serving Size 6 oz. Pan Size Oven Temperature & Baking Time:
Yield 24 servings Number of Pans Convection