FPI - Southern Style Striped Pangasius with Pickled Garden Salad

FPI - Southern Style Striped Pangasius with Pickled Garden Salad

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.

Source:
Dole [3]


Serves: 10
Source: FPI [3]

Print This Recipe [4]

Ingredients & Directions


10
3 cups
1 cup
1 cup
1/2 cup
2 cups
5 medium
6 tablespoons
1 1/2 oz.
2
1 teaspoon
Pinch of salt

Southern Style Striped Pangasius fillets
Pickled garden salad mix, drained
Marinated artichoke hearts, drained
Marinated mushrooms whole, drained
Pitted ripe medium olives drained–set aside pimiento
Cucumber, seeded and sliced
Tomatoes, quartered
Green onions, thinly sliced
Lemon juice
Fresh garlic cloves, chopped
Sugar

  • 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.

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