YIELD: 82 lbs. cod, cut into 4 oz. portions For oregano crust:1 Tbsp. cumin, ground3 Tbsps. organo1 Tbsp. chile flakes, dried1½ tsp. salt¾ tsp. black pepper3 Tbsps. canola or olive oil For spicy coleslaw:(Yield: 3 cups)16 oz. green cabbage, julienned4 oz. red bell pepper, julienned1 red jalapeno, julienned6 green onions, thinly sliced½ cup cilantro, chopped¼ cup lime juice, fresh1 cup cider vinegar¾ cup sugar1 tsp. saltchile flakes to taste 8 ea. crusty rolls, cut in half with a bit of ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.