Genuine Alaska Pollock

Transcription

1 Alaska Pollock Tacos Nutrition Facts Alaska Pollock Tacos (with hoagie portion) Quantity 1 Calories 332 Total Fat Saturated Fat Trans Fat Cholesterol Sodium Carbohydrates 11g 2g 0g 14mg 521mg 41g Fiber.47g Sugar 4.8g Protein 14.3g Nutritional analysis is for fish portion, tortilla and cabbage/carrot mix without condiments. For additional nutrient information, go to One Serving = 2 Meat/Meat Alternate, ¼ C Fruit/Vegetable, 2.5 to 3 Grain/Bread 10 Servings Flour Tortillas, 8 ; use combination of 10 spinach (green), sun dried tomato (red) and/or plain Once-frozen portion 3.6 oz hoagie OR 1.25 oz cornmeal-breaded strips Green & Red Shredded Cabbage & Carrot Mix Quantities based on one taco serving per person. 10 (hoagie) 30 (strips) 2½ Cups Fish Prepare a few fish portions at least one day prior to serving to test cooking time and temperature to assure optimum product quality. Cook fish portions according to temperature and time indicated on the package. Please note that fish is raw prior to cooking. Adjust time as necessary for your oven to obtain the proper temperature and crispness. Cabbage/Carrot Mix Purchase green and red shredded cabbage mix and add shredded carrot and mix. Refrigerate until serving. Taco Assembly Keep tortillas warm and prevent them from drying out. Portion cabbage/carrot mix onto the tortilla. Place fish portion(s) on top of cabbage mix. (1 hoagie portion or 3 strips). Display condiments and dressings following the fish portions. These are self-serve according to customer taste and may be served in bulk or pre-portioned. Serve tacos with a combination of the following condiments: Fat-Free Sour Cream Salsa Sliced Jalapenos Diced Tomatoes Shredded Cheese In addition, offer one or more of the following sauces developed especially for Alaska Pollock Tacos: Fruit Salsa Cilantro Lime Dressing Salsa Lime Dressing Curry-Orange Dressing (recipes on back) *For more information and sources of once-frozen Genuine Alaska Pollock products go to Producers

2 Alaska Pollock Tacos (continued) Fruit Salsa Yield: 2½ Cups Serving: ¼ Cup Fruit/Vegetable Salsa Lime Dressing Yield: 2 Cup Serving: 2 Tablespoons ( 1 / 8 Cup) 10 Servings 16 Servings Pineapple, crushed & drained 1½ Cups Fat-Free Sour Cream 1 Cup Mandarin Orange Segments, drained 1¼ Cups Cilantro, chopped 2 Tbsps Fresh Cilantro, chopped 3 Tbsps Lime Juice 2 Tsps Fresh Jalapeno, seeded & chopped Fruit Salsa Prepare at least one day before serving. Open pineapple and place in a colander over a bowl. Cover colander with plastic wrap and weight down with a #10 can to help press out the juice. Save juice for another use. Place mandarin orange segments in a food processor and pulse until segments are broken into small pieces. Add the well-drained crushed pineapple and pulse to mix. Remove to a storage container and mix in cilantro and jalapeno. Cover and refrigerate until serving. Cilantro Lime Dressing 1 small pepper (2-3 long) Note: Salsa may need to be drained again before serving if the pineapple releases more juice during holding. Yield: 1 Cup Serving: 2 Tablespoons ( 1 / 8 Cup) Sugar 1 Tsp Salt 1/ 1 8 Tsp Salsa, blended for a smooth texture Fresh Jalapeno, seeded & blended with salsa 1 Cup 1 small pepper (2-3 long) Salsa Lime Dressing Blend salsa and jalapeno in a food processor for a smooth texture. Mix sour cream, cilantro, lime juice, sugar and salt into the blended salsa. Refrigerate until serving. Curry-Orange Dressing Yield: 1¾ Cups Serving: 2 Tablespoons ( 1 / 8 Cup) Plain Fat-Free Yogurt Honey Orange Juice 14 Servings 1½ Cups 3 Tbsps 3 Tbsps 8 Servings Curry Powder ¾ Tsp Fat-Free Sour Cream 1 Cup Mild Paprika ¼ Tsp Cilantro, chopped 2 Tbsps Salt ¼ Tsp Lime Juice Sugar 2 Tbsps 1 Tsp Salt 1/ 1 8 Tsp Fresh Jalapeno, seeded & chopped 1 small pepper (2-3 long) Cilantro Lime Dressing Stir together sour cream, cilantro, lime juice, sugar, salt and jalapeno. Cover and refrigerate until serving. Curry-Orange Dressing Stir together yogurt, honey, orange juice, curry powder, paprika and salt. Taste and adjust seasoning to assure a subtle, but noticeable orange flavor. Cover and refrigerate at least one hour or until serving. *For more information and sources of once-frozen Genuine Alaska Pollock products go to Producers

3 Ciabatta FBLT (Fish, Bacon, Lettuce & Tomato) Nutrition Facts Ciabatta FBLT Quantity 1 Calories 601 Total Fat 17.3g Saturated Fat 1.4g Trans Fat 0g Cholesterol 26mg Sodium 1126mg Carbohydrates 86.8g Fiber 3.4g Sugar 3.6g Protein 26g One Serving = 2 Meat/Meat Alternate, ¼ C Fruit/Vegetable, 4.5 Grain/Bread 10 Servings Ciabatta Sandwich Roll, split (4 oz.) 10 Breaded Once-Frozen Genuine 10 Alaska Pollock Portion*, 3.6 oz FBLT Spread (2 Tbsp) Green Leaf Lettuce (1) Sliced Tomato (2) Quantities based on one sandwich serving per person. 1¼ Cups 10 mediumlarge leaves 20 Slices Fish Prepare a few fish portions at least one day ahead to test cooking time and temperature, as they may vary with equipment. For added crispiness, cook slightly longer. Convection Oven: Cook from frozen: Bake at 425 for minutes. Conventional Oven: Cook from frozen: Bake at 425 for minutes. If holding, maintain a temperature of 140 in equipment that will retain product quality. FBLT Spread Yield: 1 1 / 3 Cups Serving: 2 Tablespoons Low Fat 1000 Island Dressing (NFSMI Recipe E-16 or your favorite) Real Bacon Bits Spread Mix bacon bits into dressing and chill at least two hours before serving. Ten Servings 1 Cup 1 / 3 Cup Lettuce & Tomato Purchase pre-washed and dried large green leaf lettuce or wash and dry green leaf lettuce; refrigerate until ready to use. Slice and refrigerate tomatoes until ready to use. Sandwich Assembly Spread top and bottom of ciabatta roll with approximately of FBLT spread (1 tablespoon per side). Place baked fish portion on bottom side of roll and top with tomato slices. Place leaf lettuce on top of tomatoes and replace the roll top. Spread ciabatta roll with FBLT sauce, add fish portion and wrap. Offer lettuce and tomato as condiments for a self-serve option. Offer as a choice on a made-to-order sandwich line. Substitute sliced long French bread for the ciabatta. Spread with FBLT Sauce, add fish portions, tomato slices and lettuce. Replace bread top and slice between portions. *For more information and sources of once-frozen Genuine Alaska Pollock products go to Producers

4 Alaska Po Boy Nutrition Facts Alaska Po Boy Quantity 1 Calories 472 Total Fat 17g Saturated Fat 2.3g Trans Fat 0g Cholesterol 12.6mg Sodium 1483mg Carbohydrates 58g Fiber 7.8g Sugar 5.2g Protein 22.2g One Serving = 2 Meat/Meat Alternate, ¼ C Fruit/Vegetable, 3 Grain/Bread 10 Servings Whole Grain French Sandwich 10 Roll, split (80g) Cornmeal Crusted Once-Frozen Strips* (3 strips = 1 serving) Baby Spinach Leaves (6-8 leaves per sandwich) Po Boy Sauce (2 Tbsp) Quantities based on one sandwich serving per person. 30 strips 2½ Cups 1¼ Cups Fish Prepare a few fish portions at least one day ahead to test cooking time and temperature, as they may vary with equipment. For added crispiness, cook slightly longer. Convection Oven: Cook from frozen: Bake at 375 for 8-12 minutes. Conventional Oven: Cook from frozen: Bake at 400 for minutes. If holding, maintain a temperature of 140 in equipment that will retain product quality. Po Boy Spread Yield: Approximately 1 2 / 3 Cups Serving: Approximately 2 Tablespoons Low Fat Mayonnaise Yellow Mustard Dijon Mustard Dill Relish Worcestershire Sauce Sugar Note: If using sweet relish, omit sugar. Spread Mix all ingredients together and refrigerate at least two hours prior to serving. Spinach Purchase pre-washed baby spinach and refrigerate until ready to use. Sandwich Assembly Spread top and bottom halves of sandwich roll with 1 tablespoon of Po Boy Spread per side. Lay cornmeal-crusted fish strips diagonally across the bottom half of roll. Put a handful of baby spinach leaves across fish and cover with roll top. Assemble sandwich and wrap for a self-serve option. Include as a choice on a made-to-order sandwich bar. Omit spinach and offer shredded lettuce. Offer additional vegetable options. 13 Servings 1¼ Cups 2 Tbsp 2 Tbsp 2 Tbsp ¼ tsp 1 tsp *For more information and sources of once-frozen Genuine Alaska Pollock products go to Producers

5 Oriental Fish Express Nutrition Facts Oriental Fish Express Quantity 1 Calories 529 Total Fat 5.7g Saturated Fat 0g Trans Fat 0g Cholesterol 15mg Sodium 1466mg Carbohydrates 96.5g Fiber 4.3g Sugar 28.9g Protein 20.4g One Serving = 2 oz. Meat/Meat Alternate, ½ C Fruit/Vegetable, 3.25 Grain/Bread Ten Servings Once-Frozen Genuine Alaska 40 Pollock Nuggets (4 = 1 serving) Nuggets White/Brown Rice Blend () Broccoli/Cabbage/Carrot Slaw Blend (½ Cup) 10 Cups 5 Cups Broccoli/Cabbage/Carrot Slaw Yield: 5 Cups Serving: ½ Cup Shredded Broccoli/Cabbage/Carrot Slaw Matchstick Carrots Teriyaki Sauce (Minor s) Low Sodium Chicken Broth 10 Servings 3¾ Cups 1¼ Cups ½ Cup + 2 Tbsp ½ Cup + 2 Tbsp Fish Prepare a few fish portions at least one day ahead to test cooking time and temperature, as they may vary with equipment. For added crispiness, cook slightly longer. Convection Oven: Cook from frozen: Bake at 425 for 8-10 minutes. Conventional Oven: Cook from frozen: Bake at 450 for minutes. If holding, maintain a temperature of 140 in equipment that will retain product quality. Rice Blend Yield: 10 Cups Serving: 1 Cup 1 Serving 10 Servings White Rice ½ Cup 5 Cups Brown Rice ½ Cup 5 Cups Teriyaki Sauce (Minor s) ¼ Cup 2.5 Cups Slaw Purchase slaw and matchstick carrots. Mix together in steamer pan. Mix teriyaki sauce and chicken broth together and pour over vegetables. Stir. Lightly steam vegetable slaw mix to a moderate crunch and hot hold at 140. Adjust cooking times to ensure vegetables are not overcooked, especially if shipping off-site. Assembly Portion of rice into a bowl, boat or Asian carry-out container. Add ½ cup of steamed vegetables. Top with 4 Nuggets. Vary portion size for elementary students. Mix steamed vegetables into rice and top with nuggets. Include as an option on a grab n go Asian Bar. Rice Prepare white rice and brown rice according to package instructions, or use NFSMI Grains/Breads recipe B-03. Mix equal parts white and brown rice together. Stir the teriyaki sauce into the hot rice. Hold at a minimum of 140 until ready to serve. Rice blend may be prepared the day before serving. After mixing the teriyaki sauce into the rice, refrigerate uncovered until temperature registers Cover. Reheat to 165, covered, stirring at least once. Hot hold at a minimum of 140. *For more information and sources of once-frozen Genuine Alaska Pollock products go to Producers

6 Fiesta Fish Bowl Nutrition Facts Fiesta Fish Bowl Quantity 1 Calories 361 Total Fat 12g Saturated Fat 1.5g Trans Fat 0g Cholesterol 50mg Sodium 881mg Carbohydrates 45.8g Fiber 3g Sugar 1.1g Protein 18.3g One Serving = 2 Meat/Meat Alternate, ¼ C Fruit/Vegetable, 2 Grain/Bread 10 Servings Once-Frozen Genuine Alaska 40 Pollock Fish Sticks with Tex-Mex Fish Sticks flavored breading (4 = 1 serving) Mexican Rice & Bean Blend (½ cup) Lettuce, Green Leaf or Shredded (¼ Cup) 5 Cups 10 medium - large leaves or 2½ Cups Fish Prepare a few fish portions at least one day ahead to test cooking time and temperature, as they may vary with equipment. For added crispiness, cook slightly longer. Convection Oven: Cook from frozen: Bake at 400 for minutes. Conventional Oven: Cook from frozen: Bake at 425 for minutes. If holding, maintain a temperature of 140 in equipment that will retain product quality. Mexican Rice and Bean Blend Yield: 8 Cups Serving: ½ Cup Mexican Infused Rice (Uncle Ben s) Reduced-Sodium Black Beans, drained 16 Servings 6 Cups 2 Cups Blend Prepare rice according to package directions. Drain black beans and add to rice. Hot hold at a minimum of 140 until serving. Note: If preparing rice and beans ahead, add drained beans to rice and refrigerate, uncovered until temperature registers a minimum of 40. Cover. Reheat to 165 and hot hold at a minimum of 140. Assembly Portion lettuce into a bowl, boat or single-serve tostada shell and top with ½ cup of rice and bean blend and 4 fish sticks. Offer condiments such as salsa, non-fat sour cream and jalapenos. Offer as a choice on a Fiesta Bar. Portion rice and fish sticks into a bowl or boat for a self-serve option; offer lettuce & condiments separately. Add drained, whole kernel corn to the rice and beans and omit the lettuce. Pre-portion and serve as a hot grab n go option. *For more information and sources of once-frozen Genuine Alaska Pollock products go to Producers

7 Alaska Baja Salad Once-Frozen Portions, with Tex-Mex flavored breading Red Chile Flour Tortilla, 12-inch Shredded Romaine Lettuce Shredded Cabbage Mix Red Bell Pepper, seeded and diced Yellow Bell Pepper, seeded and diced Whole Kernel Corn, thawed and drained if frozen, drained if canned Salsa-Sour Cream Dressing Quantities based on one salad serving per person. 1 Serving 4 (1 oz) portions 1 Tortilla 2 Cups ¼ Cup ¼ Cup ¼ Cup ¼ Cup 2 Tbsps Tortilla Place the tortilla in a non-stick baking form for making taco salad bowls. Prick bottom of tortilla. Bake in a convection oven at 350ºF for approximately 6 minutes or until crisp. Remove from form and cool. Fish Bake the once-frozen, portions according to the directions on the package. Cool. Although the product is slightly cooked to set the breading, the fish inside is raw. Follow cooking times carefully and cook to an internal temperature of 165 F. Four portions equal 2 ounces of Meat/Meat Alternate and 1 Grain/Bread equivalent for traditional menu planning in the National School Lunch Program. Salad Combine shredded romaine and shredded cabbage mix. Portion into prepared shell. Mix peppers and drained corn together and evenly distribute over the romaine mixture. Final Assembly Lay the cooled fish portions in a spoke pattern with the ends almost touching in the center of the salad. Cover the salad with plastic wrap if it is a grab-and-go option. Portion Salsa-Sour Cream Dressing into a cup with a lid, or place on a condiment bar. Use a smaller size tortilla and lay flat on a sheet pan; crisp in the oven as directed. Place salad in a bowl or boat. Cut the tortilla in quarters and place on side of salad. Use a different variety of vegetables to top the salad according to the preferences of your students. Salsa-Sour Cream Dressing Yield: 2 Cups Serving: 2 Tablespoons ( 1 / 8 Cup) Low-Fat Sour Cream Salsa 16 Servings 1 Cup 1 Cup *For more information and sources of once-frozen products go to Blend salsa in a food processor for a smooth texture. If your students like a chunky sauce, omit this step. Mix sour cream into the blended salsa. Refrigerate until serving Producers

8 Surfer s Pizza Yield: 4 Servings (One Serving = 2 Meat/Meat Alternate, ¹/ 8 cup Fruits/Vegetables, 4.1 Grains/Breads)* Sour Cream Italian Seasoning, dried Hot Sauce (such as Frank's Red Hot or Tapatio) 4 Servings ²/ 3 cup 1- ¼ teaspoon Pizza Crust, parbaked (12 round) 1 Once-frozen, 8 Fish Sticks (1 ounce each) Red Onion, minced (optional) Pineapple Tidbits, drained and squeezed Shredded Cheese (mozzarella & low fat cheddar blend) 4 ounces Combine sour cream, Italian seasoning and hot sauce, mix well. May be made one day ahead. Cook fish as directed or until it reaches an internal temperature of 160 F. May be cooked one day ahead and chilled. Place crust on baking sheet. Spread sour cream mixture evenly over top of crust (if the crust has a raised edge, leave it free of sauce). Cut fish sticks into ½ pieces (each stick yields 5 pieces). Arrange fish pieces evenly over top of sour cream mixture. Sprinkle red onion and pineapple evenly over pizza. Sprinkle cheese over top. Bake in a convection oven at 400 F for 14 minutes, or until topping is bubbly. (If using chilled fish, cook until the internal temperature of the fish reaches 160 F.) Cut into wedges and serve. * Based on the amounts above, a quarter of a pizza meets 2 Meat/Meat Alternate (2 fish sticks + 1 ounce of cheese) and ¹ 8 cup () Fruits/Vegetables. Actual Grains/Breads serving will vary depending on the crust used (2 fish sticks =.75 Grains/Breads + grain weight of crust in grams divided by the gram weight of a Grains/Breads serving for the National School Lunch Program). For more information and sources of once-frozen 2010 Producers

9 Pescadilla Yield: 1 Serving (2 Meat/Meat Alternate, ¹/ 3 cup Fruits/Vegetables, 1.1 Grains/Breads) 1 Serving Whole Wheat Tortilla, 6½-inch 1 Refried Beans Once-frozen, 2 Fish Sticks (1 ounce each) Bean & Corn Salsa (recipe follows) Shredded Cheese (mozzarella & low fat cheddar blend) Olive Oil or Canola Oil Cooking Spray 1 ounce Black Bean & Corn Salsa Yield: 2½ cups Serving: (¹ 8 cup) Frozen Corn Kernels, thawed Black Beans, rinsed & drained Salsa (chunky, medium hot, Pace or similar) 4 Servings 1s Mix all ingredients together. May be made one or two days ahead and chilled. Cook fish as directed or until it reaches an internal temperature of 160 F. May be cooked one day ahead and chilled. Spread refried beans over the tortilla. Lay one fish stick at twelve o clock on the tortilla. Break the other fish stick in half and place one half at ten o clock and the other at two o clock. Sprinkle half of the shredded cheese in the gap between the fish sticks. Place one tablespoon of the Black Bean & Corn Salsa in each of the gaps between the fish sticks. Sprinkle the remaining shredded cheese over the fish and salsa. Hold the fish pieces in place and fold the lower half of the tortilla over the fish and salsa. Lightly press the outer corners and top of the tortilla to seal the beans. Spray the outside of the tortilla with olive oil or canola oil cooking spray. Convection bake at 425 F for minutes or until top of tortilla is lightly brown and cheese is melted. Pescadillas may be made one day ahead and refrigerated. Do not spray with the olive oil or canola spray until just prior to cooking. Convection bake at 350 F for 10 minutes or until top of tortilla is brown, cheese is melted and the internal temperature of the fish reaches 160 F. For more information and sources of once-frozen 2010 Producers

10 Alaska Five-O Sandwich Yield: 1 Sandwich (2 Meat/Meat Alternate, Fruits/Vegetables, 2 Grains/Breads) 1 Sandwich Once-frozen, 1 portion (3.6 ounce, breaded) Sandwich buns, Kaiser rolls or 1 Ciabatta rolls Sweet Chile Slaw (recipe follows) Sweet Chile Sauce (recipe follows) as needed Cook fish as directed or until it reaches an internal temperature of 160 F. Brush the top and bottom of the bun or roll with Sweet Chile Sauce and warm. Place cooked fish on the bottom of the warmed bun or roll. Top with Sweet Chile Slaw and bun. Sandwiches may be pre-made and the Sweet Chile Slaw pre-portioned as a condiment side or offered self-serve on a condiment bar. Another fun option is to use two smaller fish portions and serve the sandwiches on slider buns. Sweet Chile Sauce may be used as a dipping sauce or stirred into rice. Sweet Chile Slaw Make Sweet Chile Sauce below. Purchase pre-made 3-color Deli Cole Slaw or make your own blend of finely chopped cabbages, carrots and bell peppers. Add Sweet Chile Sauce to each cup of slaw. Make at least two hours prior to service or up to one day ahead to blend flavors. Drain well before adding to the sandwich. Sweet Chile Sauce Yield: 1½ cups Ketchup Honey Siracha Hot Sauce or Chile Paste Lime Juice, bottled from concentrate 1 Serving ½ cup 1 tablespoon or to taste Mix all ingredients together. Make ahead. Keeps refrigerated for a week. For more information and sources of once-frozen 2010 Producers

11 Alaska Pollock Banh Mi Sandwich Yield: 1 Sandwich (2 Meat/Meat Alternate, Fruit/ Vegetable, 2.2 Grains/Breads) 1 Sandwich Once-frozen, 1 portion (2.6 ounces, unbreaded) Small Baguette-Style Roll (slightly 1 crunchy exterior, soft interior, 5 long; i.e. Rich s Proof & Bake Club Roll Dough 04183), split without separating halves Cilantro (stems removed, leaves rinsed and air dried) English Cucumber (washed and sliced lengthwise; no need to peel) 4 leaves 1 or 2 pieces to cover length of roll Bake in a convection oven at 375 F until internal temperature reaches 145 F (approximately minutes). Rely on internal product temperature as ovens will vary. If holding, maintain a temperature of 140 F in equipment that will retain product quality. Assemble Sandwich. Spread top and bottom of roll with mayonnaise, approximately 1 teaspoon per roll side. Place cucumber slices on bottom of roll. Place baked fish portion on top of cucumber, and top with drained, pickled vegetables and a few cilantro leaves. Can be served on a made-to-order style sandwich bar. continued on back Fat-Free or Light Mayonnaise Pickled Vegetables (recipe on back) 2 teaspoons Master Honey Citrus Glaze or Asian Honey Citrus Glaze (recipe on back) Make Pickled Vegetables according to recipe on back. Refrigerate for at least 30 minutes and up to 2 days. Drain well before serving. Make Master Honey Citrus Glaze or Asian Honey Citrus Glaze. Refrigerate if holding. Prepare fish. Cover sheet pan with foil. Set wire rack on pan and spray with non-stick cooking spray. Place frozen fillets on rack and brush with Master Honey Citrus Glaze or Asian Citrus Glaze. For more information and sources of once-frozen 2011 Producers

12 Alaska Pollock Banh Mi Sandwich (continued) Pickled Vegetables Yield: 2 cups Serving: Master Honey Citrus Glaze Yield: 1 / 3 cup Serving: 1 teaspoon per fish portion 16 Servings 16 Servings Water ½ cup Frozen Orange Juice Concentrate Rice Vinegar Orange Juice Sugar Spicy Brown Mustard 1 teaspoon Kosher Salt ½ teaspoon Granulated Garlic Powder ½ teaspoon Crushed Red Pepper pinch Ground Ginger ¼ teaspoon Daikon Radish, julienned (julienned jicama may be substituted) Shredded Carrots In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon or jicama and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 2 days. Drain pickled vegetables well before serving. Honey Mix the frozen orange juice concentrate, orange juice, mustard and spices together. Let warm to room temperature. Add honey. Keep in the refrigerator up to 2 weeks. Asian Honey Citrus Glaze Yield: 1 / 3 cup Serving: 1 teaspoon per fish portion Add 2 teaspoons low sodium soy sauce to the Master Honey Citrus Glaze. For more information and sources of once-frozen 2011 Producers

13 Spicy Glacier Bay Sandwich Yield: 1 Sandwich (2 Meat/Meat Alternate, Fruit/Vegetable, 3 Grains/Breads) 1 Sandwich Once-frozen, 1 portion (2.6 ounces, unbreaded) 100% Whole Wheat Bun (small, 1 i.e., Franz, 74 grams per bun), warmed Shredded Romaine Lettuce, chilled Buffalo Sauce (recipe below) Master Honey Citrus Glaze (recipe below) 1 tablespoon Make Buffalo Sauce, according to recipe below. Chill for at least 30 minutes and up to 3 days. Make Master Honey Citrus Glaze. Refrigerate if holding. Prepare fish. Cover sheet pan with foil. Set wire rack on pan and spray with non-stick cooking spray. Place frozen fillets on rack and brush with glaze. Bake in a convection oven at 375 F until internal temperature reaches 145 F (approximately minutes). Rely on internal product temperature as ovens will vary. If holding, maintain a temperature of 140 F in equipment that will retain product quality. Assemble Sandwich. Spread bottom and top of bun with Buffalo Sauce. Place fillet on bun and top with additional sauce and the romaine. Master Honey Citrus Glaze Yield: 1 / 3 cup Serving: 1 teaspoon Frozen Orange Juice Concentrate Orange Juice Spicy Brown Mustard Granulated Garlic Powder Ground Ginger Honey 16 Servings 1 teaspoon ½ teaspoon ¼ teaspoon Mix the frozen orange juice concentrate, orange juice, mustard and spices together. Let warm to room temperature. Add honey. Keep in the refrigerator up to 2 weeks. Buffalo Sauce Yield: 1½ cups Serving: 1 tablespoon Franks Red Hot Sauce Yogurt-Based Blue Cheese Dressing (i.e., Bolthouse Farms) 24 Servings ½ cup *If you want a spicier flavor, increase the amount of hot sauce. Mix together and chill at least 30 minutes or up to 3 days. For more information and sources of once-frozen 2011 Producers

14 Tropical Rice & Beans with Alaska Pollock Yield: 12 Servings (One Serving = 1 Meat/Meat Alternate, ½ cup Fruit/Vegetable, 1 Grains/Breads) 12 Servings Once-frozen, 12 portion (2.6 ounces, unbreaded) Island Beans (recipe on back) Coconut Scented Rice (recipe at right) Master Honey Citrus Glaze (recipe on back) Curry Orange Sauce (recipe on back) Fruit Salsa (recipe on back) 4 cups 6 cups 1 / 3 cup 1 1 / 3 cups 3 cups Coconut Scented Rice Yield: 6 cups Serving: ½ cup Water Dehydrated Onion Dehydrated Orange Peel Coconut Flavoring Canola Oil Shredded Carrots, roughly chopped Instant Brown Rice 12 Servings 3 cups 4½ teaspoons 1 tablespoon 1 tablespoon 1 tablespoon ¾ cup 3 cups Make Fruit Salsa according to recipe on back at least one day before serving. Refrigerate. Make Curry Orange Sauce according to recipe on back. Cover and refrigerate at least one hour before serving. Make Master Honey Citrus Glaze according to recipe on back. Refrigerate if holding. Make Island Beans according to recipe on back. Beans may be made same day, or may be made one day ahead, to further meld flavors. Prepare fish. Place frozen fish portions on top of warm Island Beans. Brush the fillets with Master Honey Citrus Glaze. Return to oven and bake for minutes or until internal temperature of fish reaches 145 F and liquid in beans is mostly reduced. Rely on internal product temperature as ovens will vary. Loosely cover with foil and hot hold. If holding, maintain a temperature of 140 F in equipment that will retain product quality. Make Coconut Scented Rice according to recipe at right. Steam Table Service: Place Coconut Scented Rice and Island Beans topped with Alaska pollock fillets in steam table. Serve ½ cup rice. Using a spatula, scoop up and serve 1 / 3 cup Island Beans and 1 fish portion. Serve with Curry Orange Sauce and Fruit Salsa (either in portion cups or as self-serve condiments). Add all ingredients except rice to sauce pan. Cover and bring to a boil. Add rice, stirring. Return to boil, cover, reduce heat and simmer approximately 5 minutes or until liquid is absorbed. Remove from heat, keep covered for 5 minutes and fluff with a fork. continued on back For more information and sources of once-frozen 2011 Producers

15 Tropical Rice & Beans with Alaska Pollock (continued) Island Beans Yield: 4 cups Serving: 1 / 3 cup White or Yellow Onion, chopped Fresh Jalapeno, seeded and chopped Fresh Garlic, chopped Dried Oregano Kosher Salt Black Beans (15 ounce cans) rinsed and drained Orange Juice 12 Servings 1 teaspoon 1 teaspoon ½ teaspoon 2 cans ½ cup Prepare at least one day before serving. Drain pineapple in a colander over a bowl. Press to release juice. Let stand in colander until fully drained. Save juice for another use. Place mandarin orange segments in a food processor and pulse until segments are broken into small pieces. Add the well-drained pineapple and pulse to mix. Remove to a storage container and mix in cilantro and jalapeno. Cover and refrigerate. Drain again before serving Curry Orange Sauce Yield: 2s Serving: 1 tablespoon Canola Oil 2 teaspoons 36 Servings Frozen Mixed Bell Pepper Strips (i.e., Birdseye mixed pepper strips) Plain, Fat-Free Yogurt Honey 1¾ cups Place onion, jalapeno, garlic, oregano and kosher salt in a food processor or food chopper. Pulse until finely chopped. Spray a 2-2½ inch deep casserole pan with non-stick cooking spray. Add finely chopped vegetables plus beans, orange juice and oil. Stir to combine. Cover and bake in a convection oven at 375 F until the onions are soft and the liquid reduced, approximately minutes. Remove from oven, uncover and add bell pepper strips, stirring to incorporate. May be made one day ahead, cooled and covered to further meld flavors. To reheat beans, cover and bake in convection oven at 375 F for minutes. If beans are dry add a bit more orange juice. Fruit Salsa Yield: 3 cups Serving: Orange Juice Curry Powder Sweet Paprika Salt Scant 1 teaspoon Rounded ¼ teaspoon Rounded ¼ teaspoon Stir together all ingredients. Taste and adjust seasoning to assure a subtle, but noticeable orange flavor. Cover and refrigerate at least one hour or until serving time. Master Honey Citrus Glaze Yield: 1 / 3 cup Serving: 1 teaspoon per fish portion Frozen Orange Juice Concentrate Orange Juice Spicy Brown Mustard Granulated Garlic Powder 16 Servings 1 teaspoon ½ teaspoon 12 Servings Ground Ginger ¼ teaspoon Canned Pineapple Tidbits, drained 1¾ cups Honey Canned Mandarin Orange Segments, drained Fresh Cilantro, chopped Fresh Jalapeno, seeded and chopped 1½ cups 1 medium to large (3-4 inches long) Mix the frozen orange juice concentrate, orange juice, mustard and spices together. Let warm to room temperature. Add honey. Keep in the refrigerator up to 2 weeks. For more information and sources of once-frozen 2011 Producers

16 Alaska Pollock Italiano Yield: 8 Servings (One Serving = 2 Meat/Meat Alternate, ½ cup Fruit/Vegetable, 1 Grains/Breads 8 Servings Once-frozen, 8 portion (2.6 ounces, unbreaded) Whole Grain or Other Pasta Italiano Sauce (recipe below) Garlic Infused Olive Oil 4 cups cooked; 7 ounces uncooked 4 cups per pan of pasta Make Italiano Sauce according to recipe below. Spray a 2-2½ inch deep casserole pan with non-stick spray. Pour prepared sauce into pan and stir to combine. Bake, covered, in a convection oven at 375 F for 30 minutes. Cook pasta. Retain of pasta water per pan. Spray a 2-2½ inch deep casserole pan with non-stick spray. Portion pasta into pan and add of pasta water, stirring to coat. Drizzle with of olive oil that has been infused with fresh garlic and stir. Cover and hot hold. Remove sauce from oven, uncover and top with frozen fish portions. Spoon some of sauce on top of fish. Return to oven and bake for minutes or until internal temperature of fish reaches 145 F and sauce is thickened. Loosely cover with foil for hot holding. If holding, maintain a temperature of 140 F in equipment that will retain product quality. Place cooked pasta and pan with sauce and fillets in steam table. Serve ½ cup pasta and top with ½ cup sauce and 1 fish portion. Toasted French Roll (insead of pasta): Split roll and top with ½ cup sauce and 1 fish portion. Toasted Garlic Bread (insead of pasta): Top 1 slice of bread with ½ cup sauce and 1 fish portion. Italiano Sauce Yield: 4 cups Serving: ½ cup White or Yellow Onion, roughly chopped Fresh Garlic, roughly chopped Peeled, Diced Tomatoes without salt (14.5 ounce cans), well drained Ground Cinnamon Dried Parsley Flakes Dried Italian Seasoning Pizza Sauce Sliced Black Olives, drained and rinsed 8 Servings 2 teaspoons 2 cans 1 teaspoon 2 teaspoons 2 teaspoons ½ cup Place all ingredients, except black olives, in a food processor or food chopper. Process to a sauce-like consistency. Stir in the black olives. For more information and sources of once-frozen 2011 Producers

17 Fish Bowls In addition to our Oriental Fish Express and Fiesta Fish Bowl recipes, try these ideas: Cowboy Start with a bowl of prepared rice & beans. Top with baked cornmeal-crusted once-frozen Genuine Alaska Pollock strips or baked once-frozen Genuine Alaska Pollock nuggets. Offer a commercial or school-made BBQ dipping sauce. Serve in a disposable bowl or tortilla bowl for grab & go options. Pre-portion BBQ dipping sauce. Include dipping sauce on condiment bar. Caribbean Start with a bowl of convenience or school-made Caribbean beans & rice. Top with baked cornmeal-crusted once-frozen strips or baked once-frozen nuggets. Offer Fruit Salsa (for recipe, see our Alaska Fish Taco recipe). Add your choice of vegetables to the rice. Serve in a disposable bowl or container and pre-portion fruit salsa for a grab & go option. Include fruit salsa on condiment bar. Italian Start with a bowl of hot pasta. Customize with your customers favorite sauce, perhaps marinara or Alfredo. Top with baked cornmeal-crusted once-frozen Genuine Alaska Pollock strips or baked once-frozen Genuine Alaska Pollock nuggets. Include as an option on a pasta bar. Mix sauce & pasta before topping with fish portions. Serve in a disposable bowl or container for a grab & go option. Southwest Start with a base of crisp romaine, shredded cabbage & carrots. Customize the salad bowl to your customer s tastes by adding any combination of the following: Crisp fresh vegetables; such as jicama, sweet bell peppers or celery for nutrition-loaded crunch. Whole kernel corn and/or canned pinto beans, both well drained. Top with baked cornmeal-crusted or taco chip-crusted once-frozen strips or once-frozen nuggets (Both taste good cold). Customize dressing options to meet customer preferences consider variations on old favorites like chipotle ranch, a yogurt-based smooth salsa dressing, or a salsa vinaigrette. Pre-made self-serve salad (fish cold, dressing portioned). Made to order on the line (assemble salad & toss with customer selected dressing & add fish which can be either hot or cold). Serve in a tortilla bowl. For more information and sources of once-frozen 2007 Producers

18 Fishermen Fresh Sandwiches In addition to our great Alaska Pollock sandwich recipes, try these ideas: Greek Start with a flat bread or soft pita. Sprinkle with well-drained shredded lettuce or mixed greens. Top with baked cornmeal-crusted once-frozen strips or a baked once-frozen portion. Offer tzatziki (yogurt garlic sauce with cucumbers), ranch dressing or Greek vinaigrette as sandwich dressings. Serve on the line by topping flat bread or soft pita with the shredded lettuce & fish (or serve the shredded lettuce or mixed greens on the side). Offer the sandwich dressings on a condiment bar or pre-portion. Toss the shredded lettuce or mixed greens with a selected dressing prior to serving. Lettuce Wrap Start with a washed and well drained large lettuce leaf such as romaine, iceberg or leaf. Top with baked cornmeal-crusted once-frozen Genuine Alaska Pollock strips or once-frozen Genuine Alaska Pollock Fish sticks. Offer Asian-inspired sauces as condiments, such as teriyaki or sweet and sour sauce. Offer as part of an Asian service line or Asian station. Serve fish hot or cold. Offer wasabi and pickled ginger. Assemble cold lettuce wrap in a disposable paper boat with pre-portioned sauce for a grab & go option. Hip 2B Square Start with a square sandwich roll (ciabatta). Top with a baked once-frozen Genuine Alaska Pollock portion. Include as a sandwich station/burger bar offering. Spread commercial or school-made BBQ sauce on sandwich roll prior to assembly. Include as an offering on a self-serve hot sandwich line. For more information and sources of once-frozen 2007 Producers

19 Fish n Dips We all know that young students love finger foods and dips. Here are some innovative ways to introduce them to seafood menu items. For all Fish n Dips menu concepts, start with baked cornmeal-crusted once-frozen strips or baked once-frozen Fish sticks or nuggets. Marinara Serve upright in a disposable serving cup with a side of marinara dipping sauce. Serve in a disposable paper boat with the side of marinara. Add a whole grain breadstick for more dipping pleasure. Offer sweet bell pepper strips for color and crunch. Fiesta Serve in a disposable boat with wheat or corn tortilla chips and a side of salsa for dipping. Instead of salsa, offer enchilada sauce or green chile sauce for dipping. Reduce the number of fish portions and offer cheese sauce for dipping. Greek Serve in a disposable boat with raw veggies, hummus and tzatziki (yogurt garlic sauce with cucumbers). Add pita chips. Asian Serve in a disposable boat with sunomono (cucumber) salad. Serve in a disposable boat or carry-out container with rice and a dipping sauce. For more information and sources of once-frozen 2007 Producers