INGREDIENTS:Pesto: 2 oz. fresh basil leaves 4 oz. fresh cilantro 2 oz. fresh parsley 2 oz. fresh mint leaves ¼ cup minced fresh ginger 2 cloves minced garlic ¼ cup macadamia nuts or walnuts ½ cup grated Parmesan cheese ½ cup olive oilSandwich: 24 Alaska Pollock fillets, thawed if necessary (6 lbs.) as needed, salt and pepper as needed, chili powder 24 5-inch Italian, French or Kaiser rolls, split and toasted 48 slices paper-thin red onion 48 sliced grilled Dole pineapple slices ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.