Chef Mark C. Abbott
General Manager, Food Services
St. Mary’s Health Care System
Athens, Georgia

Battle Entry
Grilled Honey Lime Grouper & Shrimp with Watermelon Salsa
Mediterranean Green Bean Melange with Caramelized Balsamic Onions
Garden Risotto Italia
Cranberry Summerfresh Mint Tea

Grilled Honey Lime Grouper & Shrimp with Watermelon Salsa

Yield

5 – 4 oz fish/2 oz shrimp/2 oz salsa per portion

Ingredients
4 oz – red onion – diced fine
4 oz – firm red tomato – diced
4 oz – watermelon – seeded and diced
2 tbs – canola oil
4 tbs fresh lime juice
4 tbs – fresh cilantro – chopped
½ tsp – montreal blend seasoning
salt & pepper to taste 

4 tsp – honey
4 tsp – fresh lime juice
4 tbs – melted butter (option-margarine)
½ tsp paprika

5 – 5 oz portions grouper filet (4–6 oz Frozen)

5 – P&D 36–40 CT Raw Shrimp – approx. 2.25 oz portion (2 shrimp)

10 – toothpicks – soaked in water to keep from burning (optional for mini skewers)

½ – fresh lime – thinly sliced half moon
½ – fresh lemon – thinly sliced half moon
Sprig of cilantro

 Instructions

1. Assemble first 8 ingredients and recommend a minimum of one hour set time for flavors to blend.  (Note:  If preparing salsa ahead of time and holding; add watermelon not more than 2 hours prior to service to allow for preferred texture.)

2. Blend next 4 ingredients together – honey lime seasoning blend.

3. Thaw and portion grouper, pat dry – brush with honey lime seasoning on both sides.

4. Thaw shrimp and pat dry, brush with honey lime mixture.  (Place 2 on each water soaked toothpick if mini skewer desired.)

5. Chargrill (or pan sauté/griddle option) grouper 3–4 minutes on each side until flaky and lightly baste with honey lime seasoning.

6. Chargrill (preferred method) or griddle/sauté shrimp for approx 1–2 minutes per side until done.

7. Place cooked fish filet on plate and top with 2 oz of watermelon salsa.  Place fanned lemon and lime half moon with small sprig of cilantro at top center of fish entrée.  Lean mini shrimp skewer on the side of the fish filet and salsa.

Method of preparation

1. Chop and blend ingredients for watermelon salsa.  Hold refrigerated until service and note suggestion for watermelon if holding salsa base for extended time periods.

2. Melt butter and blend ingredients for honey lime seasoning.

3. Thaw fish filet; pat dry; brush with seasoning mixture prior to grilling.

4. Chargrill (preferred method) or griddle/sauté fish filet for approx 3–4 minutes per side until flaky.

5. Presentation/assembly – fish filet topped with watermelon salsa and topped with lemon/lime/cilantro garnish.

Mediterranean Green Bean Melange with Carmelized Balsamic Onions

Yield

5 – 4 oz portion – 3 oz green bean mixture with 1 oz onions

Ingredients

1 lb fresh green bean blend with wax and carrot (sysco)
2 medium red onion – medium julienne
½ lb salted butter (or option–margarine)
1 tbs montreal blend seasoning
1 tsp greek seasoning
2 tbs sugar
2 tsp balsamic vinegar

Instructions

1. Blanch or steam fresh green bean mixture approx 5–6 minutes until tender.  Hold at room temp if close to final service or refrigerate if pre-prepping until service.

2. Melt 4 tbs butter in sauté pan, add onions, add montreal seasoning and sauté until caramelized.  Add balsamic at the end and sauté 1 minute longer.  Hold and reheat if necessary at service.

3. Add remaining butter to large sauté pan at med high heat and sauté green beans with montreal blend, greek seasoning, and sugar.

4. Place 3 oz of green bean mixture on service plate with 1 oz of hot onion mixture at the middle area of the green beans.

Method of preparation

1. Blanch or steam green beans.

2. Julienne and sauté onion mixture.

3. Final sauté of green bean mixture in butter and seasonings.

4. Plate assembly and presentation of green bean mélange and onion.

Garden Risotto Italia

Yield

5 – 4 oz portions

Ingredients

¾ cup – dry orzo pasta
2 tbs salted butter (or margarine option)
1 tbs virgin olive oil
3 cloves fresh garlic (or 2 tsp minced garlic)
12 oz chicken broth
3 oz red pepper – thin julienne
2 stalk green onions – slant cut ¼ inch
2 oz frozen green peas – thawed
2 oz fresh mushroom – medium sliced
salt & pepper to taste

Instructions

1. Wash and prepare all vegetables as noted above.  (Save 10 pieces of thin julienne strips for garnish.)

2. Heat a saucepan over medium heat with olive oil and 1 tbs butter.  Add the orzo, garlic, red pepper, and green peas – sauté 2 minutes.

3. Add chicken stock and bring to a boil.  Cover.  Reduce heat and simmer until orzo is tender and liquid is absorbed approx. 15 minutes.  Stir occasionally to prevent sticking.

4. Pull from heat and stir in sliced green onions and mushrooms, add salt & pepper to taste.

5. Place 2 thin julienne red peppers on top of orzo risotto for garnish.

Method of preparation

1. Wash and prepare vegetables as noted above.

2. Saute ingredients in saucepan, add liquid and simmer – add final ingredients.

3. Plate assembly and presentation – 4 oz of mixture spooned on plate with red pepper garnish.

Cranberry Summerfresh Mint Tea

Yield

5 – 12 oz portions

Ingredients

50 oz fresh brewed iced tea (2 tsp sugar per 10 oz ice tea blend portion)
8 oz – cranberry juice
10 tsp sugar
Fresh mint leaves – 30 leaves
Fresh orange – ½ whole orange – cut in 5 half moon/wedges

Instructions

1. Fresh brew iced tea

2. Add sugar to sweeten tea

3. Add cranberry juice to tea mixture and stir

4. Cut orange into half moons and slice partial in middle to hang on glass rim

5. Add ice to glasses and 6 mint leaves per glass (suggest light pressing of mint to help release flavor)

6. Add cranberry tea mixture to glass and garnish with orange half moon garnish (or 2 quarter moon garnish)

Method of preparation

1. Fresh brew iced tea

2. Sweeten and blend cranberry juice

3. Add ice, mint, tea blend, and garnish