Recipes
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Open-Faced Focaccia Sandwich of Roasted Garlic & Herb Tilapia Pan-Sear and Fire-Roasted Vegetables
Focaccia sandwiches are the cafe staple of Northern Italy. They are filled with a variety of meats or seafood, with pungent herbs, spices and cheese. Savory Garlic & Herb Tilapia is paired with smoky fire-roasted vegetables for a hearty luncheon entree.
- 10 Roasted Garlic & Herb Tilapia fillets
- 10 Focaccia breads
- 1 cup fresh julienne basil
- ¼ cup chopped garlic
- ½ cup grated Parmesan cheese
- 1 cup each of sliced vegetables (zucchini, summer squash, red pepper, Vidalia onions, and plum tomatoes)
- salt and pepper to taste
Pesto Spread:
- ¼ cup lightly packed fresh basil leaves
- ¼ cup lightly packed fresh spinach leaves
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp grated Parmesan cheese
- 1 tbsp pine nuts, toasted
- 1 tsp finely chopped garlic
- 1 ½ cups mayonnaise
- salt and pepper to taste
In food processor bowl, process all sauce ingredients except mayonnaise until smooth. Transfer basil mixture to bowl; stir in mayonnaise. Heat a skillet over a char broiler and add some of the olive oil, vegetables and garlic. Toss the vegetables over the coals to produce some flames for five minutes. Stir. Cut the focaccia in half and slice lengthwise. Spread with pesto spread and cooked vegetables. Bake the tilapia from thawed state for 8 minutes and top on each focaccia half, slather with pesto spread. Brush the bread with olive oil and cook in a Panini press for five minutes. Serve with a side of pesto spread. Serves 10.
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Roasted Striped Pangasius Lasagna Ragout
A deconstructed Italian favorite gives a new twist to comfort food.
- 10 Striped Pangasius loins
- 2 lbs. cooked lasagna pasta, cut lengthwise
- ¾ cup butter
- 4 tbsp olive oil
- 2 lg. yellow onions, halved, thickly sliced crosswise
- 8 garlic cloves, minced
- 4 cups diced canned tomatoes
- 6 fresh thyme sprigs
- 1/3 cup canned vegetable broth
- 1 tbsp fresh lemon juice
- 2 cups frozen spinach
- 1 cup ricotta cheese
Season fish with salt and pepper and place on oiled sheet pan. Oven roast fish at 400 degrees to internal temperature if 160 degrees and set aside. Melt ¼ cup butter with oil in heavy large pot over medium-low heat. Add onion and sauté until beginning to soften, about 6 minutes. Add garlic and sauté about 30 seconds. Increase heat to medium-high; tomatoes and thyme sprigs and sauté 2 minutes. Sprinkle with salt and pepper. Add vegetable broth and lemon juice, then spinach. Cover and cook, stirring frequently, about 2 minutes. Whisk remaining butter and ricotta cheese into ragout. Toss with pasta and spoon onto plate. Place fish atop and garnish with lemon and parsley.
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Parmesan Tilapia Panzanella Salad
A traditional Italian salad combines the freshness of simple, rustic ingredients including crusty bread, fresh vegetables and mozzarella cheese with deliciously seasoned Tilapia fillets crusted with Parmesan Tuscan herbs.
- 10 5 oz. Parmesan Tilapia Fillets
- 2 tbsp garlic, minced
- 12 cups large cubed foccacia bread, toasted
- 2 oz. olive oil
- 2 cup zucchini, 1/2 moon cut
- 1 cup fresh basil, rough chopped
- 2 cups red onion, julienne
- 2 cups red bell peppers, julienne
- 5 vine ripe tomatoes, quartered
- 8 oz. prepared Balsamic dressing
Sauté garlic, peppers, onion and zucchini in oil until onions are translucent. Transfer to large mixing bowl and toss with tomatoes, foccacia bread, basil and Balsamic dressing. Cook Tilapia fillets at 425 degrees for 12 to 16 minutes or until an internal temperature of 160 degrees is obtained. Place 2 cups of salad mix in center of plate and place fish directly atop salad. Garnish with basil tops and lemon wedge. Serves 10.
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Salvadorian Style Chili-Lime Tilapia Salad
- 10 5 oz. Chile-Lime Tilapia Fillets
- 4 lb. yucca or cassava root peeled, blanched and cut into 1” pieces
- 10 cups green cabbage julienne
- 2 cup carrot peeled, julienne
- 3 bunch green onion chopped
- 2 bunch cilantro chopped
- 4 jalapeños, sliced
- 3 tbsp cumin seed whole
- 1 cup canola oil
- 1 ½ cup apple cider vinegar
In heavy bottom sauté pan, heat oil over medium heat. Add cumin seed and toast for 1 minute. Place yucca, cabbage, green onion, carrot and jalapeño on a non-reactive metal mixing bowl and pour oil and cumin seed over the top. Mix well, coating all ingredients thoroughly. Add vinegar and cilantro to mixture and toss. In a heavy bottom sauté pan heat 2 tbs. of oil and cook Tilapia filet 3 minutes on each side or until an internal temperature of 160 degrees is obtained. Spoon salad mixture on serving plate and rest Tilapia over top. Serves 10.
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Southern Style Striped Pangasius with Pickled Garden Salad
Ya'll ready for comfort food with a twist? New to the US market, FPI is introducing Striped Pangasius to your table! This moist, flaky whitefish is an affordable alternative to cod and haddock. It is a very popular raw material used in fish and chips throughout the UK and EU. Pair this exciting new fish with the down home flavors and hand breaded style of our Southern Style Striped Pangasius and you'll have a definitive crowd pleaser.
- 10 Southern Style Striped Pangasius fillets
- 3 cups pickled garden salad mix, drained
- 1 cup marinated artichoke hearts, drained
- 1 cup marinated mushrooms whole, drained
- 1/2 cup pitted ripe medium olives drained–set aside pimiento
- 2 cups cucumber, seeded and sliced
- 5 medium tomatoes, quartered
- 6 tbsp green onions, thinly sliced
- 1 1/2 oz. lemon juice
- 2 fresh garlic cloves, chopped
- 1 tsp sugar
- Pinch of salt
In a plastic bowl, combine garden salad mix, artichoke hearts, mushrooms, olives, cucumber, tomato, green onions, lemon juice, pimiento, sugar, garlic and salt until well mixed. Cover and refrigerate for 24 hours before serving. In a heavy bottom skillet or fryer, heat oil to 350 degrees and fry fillet for 4 to 5 minutes until an internal temperature of 160 degrees is obtained. Place 1 cup of salad mix on host plate and affix fish atop. Serves 10.
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