As the Lenten season and Easter quickly approach, restaurants are gearing up and adding new seafood dishes to their menus in anticipation of increased guest demand for meatless options. Favorites like fish and shrimp top the list, and it’s easy to see why. Extremely versatile, these proteins offer chefs endless creative options to design signature dishes and boost check averages.
Whether baked, broiled or grilled, swordfish is a delicious addition to any menu. Its meaty texture, mild flavor and abundance of omega-3 fatty acids are all part of its popularity. Also packed with protein, nutrients, and healthy omega-3 fatty acids, salmon has a tender texture and a mild to rich flavor. Salmon pairs deliciously well with a wide variety of bold marinades, spices, seasonings, and sauces and can be prepared in recipes that cross the culinary landscape, from a classic teriyaki glaze to green curry or even a roasted salmon with spring pesto. Whether baked, broiled, grilled, poached, or pan-fried, this famous fish can find a place on any menu and represent a variety of cultures.
Fried shrimp is always popular, but in addition to the traditional battered and fried application, guests are often looking for modern versions of the old classics. We have several new recipes that offer a fun, unique twist and deliver big flavor. Pairing different batters and breadings such as Sysco All-Purpose Batter and Sysco Japanese Bread Crumbs with a variety of seasonings creates new tastes and textures. The Sesame Panko Shrimp also lends itself to a variety of fantastic scratch-made dipping sauces like a classic spicy Remoulade Sauce, made with mayonnaise, Creole mustard, lemon juice and cayenne pepper or a Green Curry Cashew Dipping Sauce made with yogurt, roasted cashews, fresh ginger, brown sugar and curry powder. For ultimate convenience, Sysco also has several ready-to-use sauces like Sysco Imperial Cocktail Sauce and Sysco Imperial Sweet and Sour Sauce. Made with premium ingredients and a true labor saver, both deliver fantastic taste with little prep.
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