Additional information
| RECIPE TYPE | Culinary Competition Finalist |
|---|---|
| NUTRITIONALS | 10-20g fat, 300-500cal/portion, 500-750mg sodium |
North Carolina Black Bass with Gazpacho, Yellow Pepper Gastrique and Red Cabbage with Fennel
2017 AHF Culinary Competition Finalist Team
Rick Farmer, CEC, Training and Development and Michael Vetro, CEC, Executive Chef
St. Jude Children’s Research Hospital (Memphis, Tennessee)
Pan seared bass with a pureed Spanish Gazpacho, yellow pepper gastrique and a Salad of red cabbage and Sherry Walnut Vinaigrette
Prep Time: 40 min
Cook Time: 10 min
Yield: 6 servings
Download Recipe and Nutritionals Below
