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
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
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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