The Art Institute of Charlotte Sophomore chef Lolita Lewis
TROPICAL FOODS INGREDIENT
1/2 lb. ground turkey
1 tbsp. olive oil
1/2 cup onion, diced
1/4 cup red bell peppers, diced
2 cloves garlic, minced
3/4 cup long-grain white rice
1 1/2 cups low- sodium vegetable broth
1/2 cup scallions, chopped
Salt & pepper to taste
1/2 cup Praline Pecans, chopped
2/3 cup sugar
1/3 cup water
1 tbsp. unsalted butter, softened
1 tbsp. whiskey
Pinch of sea salt
4 (6 oz. each) halibut fillets
2 tbsp. olive oil
1 tbsp. smoked paprika
2 tbsp. fresh thyme
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper
Preheat the grill to medium-high.
Crumble the turkey meat into a skillet or large saucepan over med-high heat. Cook until starting to brown, 2-3 minutes. Stir in the olive oil, onions, bell peppers, and garlic. Cook until just softened, 2-3 minutes more. Stir in the rice and cook for 1 minute. Mix in the broth. Bring the mixture to a boil, reduce the heat to a simmer, cover and cook until the rice is tender, about 20 minutes. Season to taste with salt and cayenne pepper. Stir in the scallions. Fluff with a fork and serve.
Toast the Praline Pecans in a small saucepan over medium heat, stirring occasionally, until golden and fragrant, about 3-4 minutes. Transfer the pecans to a plate and set aside. Return the pan to medium heat. Combine the sugar and water, bring to a simmer, lower the heat and cook until reduced by about half, about 5 minutes. Stir in the toasted pecans and salt, and cook 1-2 minutes more. Remove from the heat and whisk in the butter and whisky until smooth. The sauce may thicken upon standing but can be rewarmed over low heat.
Combine the oil, paprika, thyme, garlic powder, salt and pepper in a bowl and whisk to blend. Pat the mixture over both sides of the fish. Oil the grates of the grill. Grill until the fish is cooked through and the fillets release easily, about 3 minutes per side. Serve over dirty rice and topped with the warm praline sauce.
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