Martin Bros. Recipes

Pan Seared Cod with Dill Lime Butter, Cauliflower Fried Rice & Vanilla Sugar Sweet Potato Fries

Keywords: Fish & Shellfish

Added: March 03, 2017

Pan Seared Cod

1 each High Liner Cod Tail – 4 oz (922450)

As needed Salt

As needed Pepper

Season cod with salt and pepper. Cook.


Dill Lime Butter

Yiled: 6

1 cup Anchor Pure New Zealand Butter (929750)

2 tsp McCormick Dill Weed (472301)

2 oz Mott’s ReaLime® Lime Juice (733100)

1/2 tsp McCormick Garlic Salt (472361)

Bring butter to room temperature. Mix in dill weed, lime juice and garlic salt until well blended. Pour onto plastic wrap and roll into a tube shape. Refrigerate until firm.


Cauliflower Fried Rice

Yield: 4

1 lb C.H. Robinson Cauliflower (360360), shredded

1/2 cup C.H. Robinson Shredded Carrots (360250)

2-3 Tbsp Roland Pure Sesame Oil (621161)

1 cup Norpac Peas (962570)

1/4 cup Kikkoman Soy Sauce (560970)

1/2 tsp Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate (500041)

1/2 tsp Wholesale Ginger (391014), grated

In a sauce pan over medium heat, sauté shredded cauliflower and carrots with sesame oil. Add peas and continue to cook. Add remaining ingredients and finish cooking. 


Vanilla Sugar Sweet Potato Fries

5 oz Lamb Weston Sweet Things® Sweet Potato Vanilla Sugar Fries (965210)

Prepare in the oven or deep fry.

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