Ingredients
| Onion, red | 5 pounds |
| Tomatoes, cherry | 8 pounds |
| White fish, raw, Gulf of Maine | 9 pounds |
| Oil, canola | ½ cup |
| Chili powder | ¼ cup |
| Cumin, ground | ¼ cup |
| Oregano, dried, leaf | ¼ cup |
| Onion, granulated | ¼ cup |
| Salt, kosher | 2 tablespoons |
| Garlic, granulated | ¼ cup |
| Lime juice, fresh, pasteurized | 4 ounces |
Yogurt Lime Sauce
| Yogurt, Greek, plain | 48 ounces |
| Sriracha | 1 tablespoon |
| Lime juice, fresh, pasteurized | 8 ounces |
| Lime, zest | 1 teaspoon |
| Garlic, granulated | 1 tablespoon |
| Salt, kosher | ½ teaspoon |
Rice
| Rice, brown | 3 ¼ pounds |
| Water | 3 ¼ quarts |
Instructions
- Slice onions into thin strips.
- Divide whole cherry tomatoes, sliced onions and haddock between (2) 6 inch deep steam table pans.
- Toss with ½ cup of oil.
- In a separate bowl, mix together chili powder, cumin, oregano, onion salt and garlic.
- Divide seasoning between the 2 pans. Rub fish with gloved hands, making sure to check for bones, and toss vegetables with seasoning mix at the same time.
- Place in a 400 ℉ oven and bake for 35-45 minutes, uncovered.
- Remove from oven and stir in lime juice. Fish will flake and mix with vegetables.CCP: Hold warm for service, above 135 ℉.
- For yogurt sauce: whisk all ingredients in a bowl until well combined.CCP: Hold cold, below 41 ℉.Note: if holding overnight, yogurt may separate. Just whisk to combine again before service.
Rice
- Add rice and water to a 4 inch steam table pan.
- Steam for 20 minutes or until rice is cooked.CCP: hold warm for service, above 135 ℉.
To Serve
- Add ½ cup of rice to a bowl.
- Top with 10 ounces of fish and vegetable mixture.
- Drizzle on 1 oz of yogurt sauce.
Recipe Notes
One serving = ½ cup of rice topped with 10 ounces of fish and vegetable mixture.
Yogurt sauce yield: 56 ounces
Best Fishes to use include haddock, pollock or hake.