Skip Navigation
High Liner Foodservice
en-CAENmenu
Search

High Liner Foodservice

All Recipes

Grilled Cape Hake Pita

Serves: 6
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients
Preparation

Main Ingredients:

  • 6 ea Signature Cape Hake Loin, 4oz
  • 2 tbsp Olive Oil
  • 2 tbsp Kosher Salt
  • 3 ea Pita Bread
  • 3 oz Purple Cabbage, julienne
  • 1 ea Boston Bibb Lettuce

For the Salsa Fresca:

  • 20 oz Roma Tomato, diced
  • 1 oz Red Onion, diced
  • 1 oz Cilantro, chopped (no stem)
  • 1 tbsp Jalapeno, chopped, no seeds
  • 1 oz Lime, juice
  • 1 tsp Salt

Sriracha Lime Sauce

  • 4 oz Mayo
  • 1 tbsp Lime Juice fresh
  • 1 tsp Lime, zest
  • 3 tbsp Sriracha
  1. Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
  2. Preheat a clean grill to a medium-high setting. Rub the thawed Hake all over with the 2 tbsp of olive oil and sprinkle with the Kosher salt. Carefully transfer the Hake to the grill. Cook, without disturbing, for approximately 3 minutes before flipping over to finish. Cook only to 158℉. Remove from the grill and rest briefly before using in the pita.
  3. For the Salsa Fresca: Mix red onion, jalapeño pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in tomatoes, cilantro, and salt; allow to stand for flavors to blend.
  4. For the Sriracha Lime Sauce: In a small bowl combine all ingredients and mix. Set aside in fridge until ready to use.
  5. Assemble the Pita: Inside each half of pita layer lettuce, shredded cabbage, hake and salsa fresca. Drizzle with sriracha sauce and enjoy!

Signature Cape Hake Loin 4 oz, MSC