Yield: 24 servings
3 oz. salted butter, melted
3 Tbsps. fresh lemon juice
1 1⁄4 cups all purpose flour, seasoned with salt and pepper
1 tsp. ground ginger
3⁄4 tsp. ground cloves
1⁄4 tsp. Hungarian paprika
1 tsp. thyme leaves
2 1⁄4 tsps. kosher salt
2 1⁄2 tsps. orange rind, minced
6 lbs. tilapia (3-5 oz. fillets), thawed
6 lbs. mashed sweet potatoes, hot
3 qts. callaloo (taro root greens, cooked)
1 lb. 8 oz. papya salsa, chilled
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Preheat grill to 350°F. Combine butter and lemon juice; Reserve.
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Combine flour, ginger, cloves, paprika, thyme, salt and orange rind; reserve.
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Brush each Tilapia fillet generously with lemon/butter mixture.
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Dredge buttered Tilapia lightly in seasoned flour, thoroughly coating both sides. Shake off excess.
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Grill Tilapia for 4-6 minutes, or until tilapia flakes to the touch. Serve with sweet potatoes, greens and papaya salsa.
Recipe from Ben Koontz, assistant foodservice director and Chef Ivan Hatcher, Hampden-Sydney College, VA (Aramark)
