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Macadamia Nut Halibut Tenders with Mustard Crema

Macadamia Nut Halibut Tenders with Mustard Crema
 
Yield:
48 servings

Ingredients

Ingredients Weights Measures
Mustard Crema
KRAFT MAYO Real Mayonnaise 5 lb. + 10 oz. 3 qt.
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
honey 6 oz. 3/4 cup
sugar 3 oz. 6 Tbsp.
malt vinegar 12 oz. 1-1/2 cups
fresh parsley, chopped - 2 Tbsp.
TAPATIO Hot Sauce - 2 Tbsp.
salt - 1 Tbsp.
ground black pepper - 3/4 tsp.
Vinaigrette
balsamic vinegar 12 oz. 1-1/2 cups
GREY POUPON Classic Dijon Mustard 6 oz. 3/4 cup
sugar 3 oz. 6 Tbsp.
salt - 1-1/2 Tbsp.
ground black pepper - 1 Tbsp.
olive oil 36 oz. 1 qt. + 1/2 cup
Batter
GREY POUPON Classic Dijon Mustard 1 lb. + 11 oz. 3 cups
buttermilk 24 oz. 3 cups
honey 4-1/2 oz. 6 Tbsp.
sugar 1-1/2 oz. 3 Tbsp.
salt - 1 Tbsp.
ground black pepper - 3/4 tsp.
Breaded Halibut Tenders
halibut steaks (6 oz. each), 1 inch thick, trimmed 18 lb. 48 each
flour 12 oz. 3 cups
unsalted macadamia nuts, ground 1 lb. + 11 oz. 1-1/2 qt.
panko bread crumbs 13 oz. 1-1/2 qt.
Salad
salad greens, torn 9 lb. 6 gal.
tomatoes, finely chopped 1 lb. + 8 oz. 3 cups
fresh parsley, chopped 1-1/2 oz. 1 cup

Directions

MUSTARD Crema: Beat all ingredients with wire whisk until blended; cover and refrigerate until ready to use.

VINAIGRETTE:
BEAT vinegar, mustard, sugar, salt and pepper with wire whisk until well blended. Gradually add oil, beating constantly. Cover and refrigerate until ready to serve.

BATTER:
BEAT all ingredients with wire whisk until well blended.

BREADED Halibut Tenders: Cut each halibut steak lengthwise in half. Cut each half crosswise into two tenders. Coat lightly with flour. Gently shake off excess flour.

MIX nuts and bread crumbs. Dip tenders in Batter, making sure to completely coat each piece with batter. Coat with crumb mixture. Place in single layer on parchment paper-lined sheet pan.

FOR each serving: Fry 4 Breaded Halibut Tenders in 330ºF-deep fryer several minutes or until golden brown. Remove to paper towel-lined pan. Toss 2 cups of the salad greens with 2 Tbsp. (1 oz.) Vinaigrette; mound onto serving plate. Arrange tenders on plate; drizzle with 1/4 cup (2 oz.) Mustard Crema. Top with 1 Tbsp. tomatoes and 1 tsp. parsley.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Make Ahead
Mustard Crema and Vinaigrette can be stored, tightly covered, in refrigerator for up to 3 days before using as directed.
K:55662v01:110114
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