Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
4–6 Portions
Seafood Entrees / Gluten-Free Finfish
Pat 2 lbs. flounder fillets or choice seafood dry. Season evenly on all sides with 1 tsp. RC Umami Sensations® Fish Sauce Powder and 1 tsp. RC Umami Sensations® Kombu (Seaweed) Powder.
In a shallow tray, combine dried diced green, yellow, and red bell peppers, 2 cups gluten-free panko breadcrumbs, 1 tsp. RC Umami Sensations® Mirepoix Powder, and 1 cup of gluten-free flour. Set up standard breading station: Tray 1 with remaining 1 cup gluten-free flour; Tray 2 with 2 beaten eggs; Tray 3 with the Confetti Breading mix.
Dredge seasoned fish in plain gluten-free flour, dip into beaten egg wash, then press firmly into the Confetti Breading mixture so peppers and panko adhere. Heat canola oil in a large frying pan over medium-high heat. Pan-fry breaded fish until golden brown on both sides and cooked through (145°F internal temperature). Drain on paper towels.
In a mixing bowl, combine 1 qt. prepared RC Tartar Sauce Mix with 3 Tbsps. whole grain mustard, 3 Tbsps. chili sauce, 2 oz. chopped roasted red peppers, ¼ cup chopped Kalamata olives, ¼ cup capers, ¼ cup fresh parsley, 1 cup pickle relish (or cornichons), and 2 Tbsps. fresh lemon juice. Whisk until blended and chill. Serve hot Confetti Flounder alongside chilled Rémoulade Sauce.
Creamy Dijonnaise Sauce Alternative: For another outstanding accompaniment using RC Tartar Sauce Mix, mix 1 qt. prepared RC Tartar Sauce Mix with 3 Tbsps. whole grain Dijon mustard, 2 oz. dry white wine, ½ oz. fresh lemon juice, 1 Tbsp. minced red bell pepper, and 1 Tbsp. sliced scallions. Prepare at least 1 hour before service to allow flavors to meld.
Umami Flavor Layering: Seasoning the raw fish with RC Umami Sensations® Fish Sauce and Kombu Powders imparts deep, natural seafood flavor without adding unwanted moisture to the breading line.
Confetti Visual Appeal: Drying the diced bell peppers slightly before mixing into the panko ensures they maintain bright red, green, and yellow "confetti" flecks upon frying.
