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Jerk Fish in a Pita Pocket USDA Recipe for Schools

Our Jerk Fish in a Pita Pocket is a delicious combination of white fish seasoned with jerk spices, served in a pita pocket with spinach and are freshing fruit mixture to create the ultimate flavor combination of sweet and spicy.
NSLP/SBP CREDITING INFORMATION
2 pita pocket halves with ½ cup (No. 8 scoop) fruit mixture provides 2 oz equivalent meat, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, ¼ cup fruit, and 1 oz equivalent grains.
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Sandwich/Wrap
Program Meal Component: Grains, Meats, Vegetables, Fruits
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer, Fall
50 Servings
Calories: 303

Ingredients

50 Servings

    Weight

    • - - Jerk seasoning spice
    • - - Garlic powder
    • - - Ground coriander
    • - - Ground paprika
    • - - Red Pepper Flakes
    • - - Salt
    • 7 lb Frozen tilapia, thawed, cut into pieces (about 2¼ oz each)
    • 2 lb *Fresh mangoes, diced
    • 4 lb Canned pineapple tidbits in 100% juice, drained
    • 6 lb *Fresh tomatoes, diced
    • - - *Fresh cilantro, diced
    • 4 oz *Fresh jalapenos, diced
    • - - Lime juice
    • 8 oz Sugar
    • 3 lb 2 oz Whole-grain pitas, 6½" cut into halves  (1 oz each)
    • 3 lb 8 oz *Fresh baby spinach, chopped

    Measure

    • 1 Tbsp 1 tsp Jerk seasoning spice
    • 1 Tbsp Garlic powder
    • 2 Tbsp Ground coriander
    • 1 Tbsp Ground paprika
    • 1 tsp Red Pepper Flakes
    • ⅔ tsp Salt
    • 50 pieces Frozen tilapia, thawed, cut into pieces (about 2¼ oz each)
    • 1 qt 2 cups *Fresh mangoes, diced
    • 2 qt (1 No. 10 can) Canned pineapple tidbits in 100% juice, drained
    • 3 qt ⅔ cup *Fresh tomatoes, diced
    • ⅔ cup 1 Tbsp 2½ tsp *Fresh cilantro, diced
    • 1 cup *Fresh jalapenos, diced
    • 1 cup Lime juice
    • 1 cup Sugar
    • 50 each Whole-grain pitas, 6½" cut into halves (1 oz each)
    • 3 qt 2 cups *Fresh baby spinach, chopped

    100 Servings

      Weight

      • - - Jerk seasoning spice
      • - - Garlic powder
      • - - Ground coriander
      • - - Ground paprika
      • - - Red Pepper Flakes
      • - - Salt
      • 14 lb Frozen tilapia, thawed, cut into pieces (about 2¼ oz each)
      • 4 lb *Fresh mangoes, diced
      • 8 lb Canned pineapple tidbits in 100% juice, drained
      • 12 lb *Fresh tomatoes, diced
      • 2 oz *Fresh cilantro, diced
      • 8 oz *Fresh jalapenos, diced
      • - - Lime juice
      • 1 lb Sugar
      • 6 lb 4 oz Whole-grain pitas, 6½" cut into halves (1 oz each)
      • 7 lb *Fresh baby spinach, chopped

      Measure

      • 2 Tbsp 2 tsp Jerk seasoning spice
      • 2 Tbsp Garlic powder
      • ¼ cup Ground coriander
      • 2 Tbsp Ground paprika
      • 2 tsp Red Pepper Flakes
      • 1⅓ tsp Salt
      • 100 pieces Frozen tilapia, thawed, cut into pieces (about 2¼ oz each)
      • 3 qt *Fresh mangoes, diced
      • 1 gal (2 No. 10 cans) Canned pineapple tidbits in 100% juice, drained
      • 1 gal 2 qt 1⅓ cups *Fresh tomatoes, diced
      • 1⅓ cups 3 Tbsp 2 tsp *Fresh cilantro, diced
      • 2 cups *Fresh jalapenos, diced
      • 2 cups Lime juice
      • 2 cups Sugar
      • 100 each Whole-grain pitas, 6½" cut into halves (1 oz each)
      • 1 gal 3 qt *Fresh baby spinach, chopped

      -

      50 Servings

        Weight

        • - - Jerk seasoning spice
        • - - Garlic powder
        • - - Ground coriander
        • - - Ground paprika
        • - - Red Pepper Flakes
        • - - Salt
        • 7 lb Frozen tilapia, thawed, cut into pieces (about 2¼ oz each)
        • 2 lb *Fresh mangoes, diced
        • 4 lb Canned pineapple tidbits in 100% juice, drained
        • 6 lb *Fresh tomatoes, diced
        • - - *Fresh cilantro, diced
        • 4 oz *Fresh jalapenos, diced
        • - - Lime juice
        • 8 oz Sugar
        • 3 lb 2 oz Whole-grain pitas, 6½" cut into halves  (1 oz each)
        • 3 lb 8 oz *Fresh baby spinach, chopped

        Measure

        • 1 Tbsp 1 tsp Jerk seasoning spice
        • 1 Tbsp Garlic powder
        • 2 Tbsp Ground coriander
        • 1 Tbsp Ground paprika
        • 1 tsp Red Pepper Flakes
        • ⅔ tsp Salt
        • 50 pieces Frozen tilapia, thawed, cut into pieces (about 2¼ oz each)
        • 1 qt 2 cups *Fresh mangoes, diced
        • 2 qt (1 No. 10 can) Canned pineapple tidbits in 100% juice, drained
        • 3 qt ⅔ cup *Fresh tomatoes, diced
        • ⅔ cup 1 Tbsp 2½ tsp *Fresh cilantro, diced
        • 1 cup *Fresh jalapenos, diced
        • 1 cup Lime juice
        • 1 cup Sugar
        • 50 each Whole-grain pitas, 6½" cut into halves (1 oz each)
        • 3 qt 2 cups *Fresh baby spinach, chopped

        100 Servings

          Weight

          • - - Jerk seasoning spice
          • - - Garlic powder
          • - - Ground coriander
          • - - Ground paprika
          • - - Red Pepper Flakes
          • - - Salt
          • 14 lb Frozen tilapia, thawed, cut into pieces (about 2¼ oz each)
          • 4 lb *Fresh mangoes, diced
          • 8 lb Canned pineapple tidbits in 100% juice, drained
          • 12 lb *Fresh tomatoes, diced
          • 2 oz *Fresh cilantro, diced
          • 8 oz *Fresh jalapenos, diced
          • - - Lime juice
          • 1 lb Sugar
          • 6 lb 4 oz Whole-grain pitas, 6½" cut into halves (1 oz each)
          • 7 lb *Fresh baby spinach, chopped

          Measure

          • 2 Tbsp 2 tsp Jerk seasoning spice
          • 2 Tbsp Garlic powder
          • ¼ cup Ground coriander
          • 2 Tbsp Ground paprika
          • 2 tsp Red Pepper Flakes
          • 1⅓ tsp Salt
          • 100 pieces Frozen tilapia, thawed, cut into pieces (about 2¼ oz each)
          • 3 qt *Fresh mangoes, diced
          • 1 gal (2 No. 10 cans) Canned pineapple tidbits in 100% juice, drained
          • 1 gal 2 qt 1⅓ cups *Fresh tomatoes, diced
          • 1⅓ cups 3 Tbsp 2 tsp *Fresh cilantro, diced
          • 2 cups *Fresh jalapenos, diced
          • 2 cups Lime juice
          • 2 cups Sugar
          • 100 each Whole-grain pitas, 6½" cut into halves (1 oz each)
          • 1 gal 3 qt *Fresh baby spinach, chopped

          Instructions

          • Preheat oven:
            Conventional oven: 350 °F
            Convection oven: 350 °F
          • Combine jerk seasoning spice, garlic powder, coriander, paprika, red pepper flakes, and salt in a large bowl. Stir well. Set aside for step 4.
          • Place 25 tilapia portions on a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan release spray.
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Sprinkle 3 Tbsp (about 1½ oz) spices evenly over each pan.
          • Bake:
            Conventional oven: 350 °F for 8–10 minutes.
            Convection oven: 350 °F for 5–8 minutes.
          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Set aside for step 16.
          • Combine mangoes, pineapple, tomatoes, cilantro, jalapenos, lime juice, and sugar in a large bowl. Stir well. Set aside for step 11.
          • Place 25 soufflé cups on a sheet pan (18" x 26" x 1").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Using a No. 8 scoop, portion 1⁄2 cup (about 4 oz) fruit mixture into each soufflé cup. Set aside for step 18.
          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
          • Assembly per pita half:
          • Place 25 pita halves on a sheet pan (18" x 26" x 1").
            For 50 servings, use 4 pans.
            For 100 servings, use 8 pans.
          • Place 1⁄4 cup (about 1 oz) spinach inside each pita half.
          • Cut each tilapia piece in half, and place on top of spinach.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Serve 2 pita pocket halves and 1 soufflé cup.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 1pita pocket and 4 oz fruit mixture | Calories: 303 | Total Carbohydrate: 46g | Protein: 28g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 325mg | Potassium: 559mg | Dietary Fiber: 8g | Total Sugars: 13g | Vitamin D: 95IU | Calcium: 50mg | Iron: 2mg