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High Liner Foodservice
Sweet N' Smoky Cape Hake Over Mediterranean Salad
Serves: 8
Serves: 8Prep time: 15 minutes
Prep time: 15 minutesCook time: 15-20 minutes
Cook time: 15-20 minutes
Ingredients
Preparation
Main Ingredients:
- 8 ea Signature Cape Hake Fillet, 4oz
- 2 tbsp Kosher Salt
- 2 tbsp Light Brown Sugar
- 2 tbsp Smoked Paprika
- 2 tsp Garlic Powder
- 1/2 tsp Ground Cumin
For the Mediterranean Salad:
- 24 oz Mixed Greens
- 6 oz Farro
- 8 oz Canned Chickpeas strained
- 8 oz Cherry Tomato, halved
- 8 oz English Cucumber, sliced
- 1 ea Watermelon Radish, sliced
- 4 oz Bell Pepper, diced
- 4 oz Crumbled Feta Cheese
- 0.5 oz Parsley, chopped
For the Lemon Vinaigrette:
- 2 tbsp Honey
- 1 tbsp Dijon Mustard
- 1 ea Garlic, Clove, minced
- 1 fl-oz Lemon, juice
- 1/2 fl-oz White Wine Vinegar
- 3 fl-oz Olive Oil
- Rinse the Farro well under cold water. Add to a small pot and cover with at least 1" of water. Bring to a simmer over a medium-high setting. Cook in simmering water for 15-20 minutes or until tender and al dente to the bite. Strain and reserve under refrigeration.
- For the Sweet n' Smoky Cape Hake: Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
- Mix the salt, brown sugar, paprika, garlic powder and cumin together in a small bowl.
- Prepare a sheet pan with parchment paper and a light cooking spray. Lay out the fillets in a single layer. Divide the seasoning equally between the eight fillets and lightly sprinkle across each. Bake in a preheated 400℉ oven for 8-10 minutes or until reaching an internal temperature of 158℉.
- For the Lemon Vinaigrette: Add all ingredients, except for the olive oil, to a small bowl. Whisk well to combine. While whisking consistently, slowly drizzle in the olive oil until fully emulsified. Reserve.
- To Finish: Divide the mixed greens equally between 8 plates. Carefully add all of the remaining vegetables, grains, cheese and herbs to the salads. Drizzle each salad with approximately 1/2 oz of lemon vinaigrette. Place a fully cooked, but slightly cooled, piece of Hake alongside each salad. Serve and enjoy.
