Southwestern Roasted Vegetable and Haddock Rice Bowl

Ingredients

Onion, red5 pounds
Tomatoes, cherry8 pounds
White fish, raw, Gulf of Maine9 pounds
Oil, canola½ cup
Chili powder¼ cup
Cumin, ground¼ cup
Oregano, dried, leaf¼ cup
Onion, granulated¼ cup
Salt, kosher2 tablespoons
Garlic, granulated¼ cup
Lime juice, fresh, pasteurized4 ounces

Yogurt Lime Sauce

Yogurt, Greek, plain48 ounces
Sriracha1 tablespoon
Lime juice, fresh, pasteurized8 ounces
Lime, zest1 teaspoon
Garlic, granulated1 tablespoon
Salt, kosher½ teaspoon

Rice

Rice, brown3 ¼ pounds
Water3 ¼ quarts

Instructions

  1. Slice onions into thin strips.
  2. Divide whole cherry tomatoes, sliced onions and haddock between (2) 6 inch deep steam table pans.
  3. Toss with ½ cup of oil.
  4. In a separate bowl, mix together chili powder, cumin, oregano, onion salt and garlic.
  5. 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.
  6. Place in a 400 ℉ oven and bake for 35-45 minutes, uncovered.
  7. Remove from oven and stir in lime juice. Fish will flake and mix with vegetables.CCP: Hold warm for service, above 135 ℉.
  8. 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

  1. Add rice and water to a 4 inch steam table pan.
  2. Steam for 20 minutes or until rice is cooked.CCP: hold warm for service, above 135 ℉.

To Serve

  1. Add ½ cup of rice to a bowl.
  2. Top with 10 ounces of fish and vegetable mixture.
  3. 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.