Sriracha Lime Tilapia with Cardamom Spiced Rice


*This recipe was created for 120 servings. To adjust the serving quantity, enter a new yield (120 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Tilapia, filets 40
Long grain white rice, uncooked 24 cups
Water (2 cups of water per 1 cup of rice) 48 cups
Club House Cardamom, Ground Decorticated 24 g
Club House Sriracha & Lime 300 g
Romano beans, blanched 24 cups
Oranges, zested and juiced 20
Garlic cloves, minced and roasted 20
Thyme, pickled 20 sprigs
White onion, diced 24 pieces
Corn, roasted and shaved 12 pieces
Jalapenos, picked and diced 12 pieces
Red pepper, roasted and diced 10 pieces
Radish, pickled and diced 10 pieces
Coriander seedlings, picked 1 bunch
Chives, finely chopped 1 bunch
Pineapple, whole, cored and diced 1
Lime, zested and juiced 12 pieces
Club House Peppercorns Pink 24 pieces
Egg yolks 4
French's® Dijon Mustard 1 tsp
White wine vinegar 2 tbsp
Vegetable oil 300 mL
Club House Sea Salt, French Mediterranean 3 tsp
Club House Pepper, Black Ground 3 tsp

Instructions

This recipe was created for Club House for Chefs by: Bill Allison, Chia-nan Chien, Rehma ALam and Devin Budram of George Brown College.

For the Sriracha and Lime Tilapia: Marinate the tilapia for 30 minutes in thyme, olive oil, orange zest, orange juice, garlic, Club House Sriracha and Lime Seasoning, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Remove tilapia from marinade and pat dry. Rub a small layer of Club House Sriracha and Lime Seasoning on both sides of the fish. Pan sear one side of the fish and place in oven. Bake at 250℉ for five minutes.

For the Cardamom Spiced Rice: Blanch the beans until soft and reserve for use. Sweat the onions and garlic. Add rice, beans and season with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground and Club House Cardamom, Ground. Combine ingredients and toast for one minute. Add the water and bring to a boil. Cover and lower heat to low and steam for 13 minutes.

For the Salsa: Grill the corn and red peppers. Shave corn and dice red pepper. Remove seeds and dice jalapenos and radish. Core and dice the pineapple. Combine the ingredients together. Add Club House Sea Salt, French Mediterranean, Club House Black Pepper, Ground, lime juice, picked coriander seedlings and combine. Reserve for use.

For the Sauce: Roasted garlic in foil paper for 40 minutes at 400℉. Slightly crush the Club House Pink Peppercorns and reserve. Combine garlic, egg yolks, French’s Dijon Mustard, white wine vinegar, thyme leaves, and Club House Pink Peppercorns. Whisk ingredients until incorporated. Slowly add Vegetable oil till emulsified. Adjust seasoning with Club House Sea Salt, French Mediterranean, Club House Black Pepper, Ground Pepper and lime juice.

For Serving: Add a bed of rice to the plate. Top with tilapia and finish with sauce, salsa, taro chips and chives.

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