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  • Recipe

Gluten Free Sole-Bowl

Gluten Free Sole-Bowl

Ingredients

  • 1/2 c
    Chef's Line® Quinoa Edamame Blend
  • 1/4 c
    del Pasado® Mango Peach Salsa
  • Red Cabbage, Shredded
    1/4 c
  • Avocado, Diced
    1/4 ea.
  • 2 tbsp.
    Rykoff Sexton® 100% Key Lime Juice
  • 1 ea.
    Harbor Banks® Gluten-Free Breaded Alaska Sole
  • Garnish
    Radish (Watermelon or Red), Thinly sliced (hold in ice water)
  • 1 ea.
    Monarch® Buttermilk Ranch Dressing Mix
  • to taste
    Monarch Ancho Chili Seasoning
  • 1/2 gal.
    Monarch Chipotle Mayo
  • 1/2 gal.
    Buttermilk

Preparation

  1. Make chipotle ranch using ranch mix, chipotle mayo and buttermilk. Hold in refrigeration. 
  2. Prepare quinoa blend according to package directions. Season with ancho chili seasoning, salt and pepper to taste. 
  3. Toss red cabbage with small amount of lime juice, salt and pepper. Set aside. 
  4. Prepare sole filet according to package directions. 
  5. Assemble bowl. Starting with quinoa, add mango salsa, seasoned cabbage, shaved radish, diced avocado and sole filet. Garnish with drizzle of chipotle ranch and lime wedges. 

Liz Howe - Region Culinary Manager

Serves 1