Jerk Fish in a Pita Pocket

4 teas. Jerk seasoning spice

1 Tbsp Garlic powder

2 Tbsp Ground coriander

1 Tbsp Ground paprika

1 tsp Red Pepper Flakes

7 lb (cut into 50 pieces) Frozen tilapia, thawed

Preheat oven: Conventional oven: 350 °F  

Combine jerk seasoning spice, garlic powder, coriander, paprika, red pepper flakes, and salt in a large bowl. Stir well. Set aside.  

Place 50 tilapia portions on a sheet pan (18" x 26" x 1") cut into pieces lined with parchment paper and lightly coated with pan (about 2 ¼oz each) release spray. This recipe makes 2 pans of fish. 

Sprinkle 3 Tbsp (half) spices evenly over each pan. 

Bake: Conventional oven: 350 °F for 8 –10 minutes. Set aside. 

While the fish cooks, make the salad.

2 lb Fresh mangoes, diced 

4 lb (1 No. 10 can) Canned pineapple tidbits in juice, drained

6 lb Fresh tomatoes, diced

⅔ cup Fresh cilantro, diced

1/2- 1 cup Fresh jalapenos, diced 

1 cup  Lime juice

1 cup Sugar

Combine mangoes, pineapple, tomatoes, cilantro, jalapenos, lime juice, and sugar in a large bowl. Stir well. Set aside.      

50 Whole-grain pitas, 6 ½" (1 oz each), cut into halves 

3 lb 8 oz Fresh baby spinach, chopped   

Place ¼cup (about 1 oz) spinach inside each pita half. Cut each tilapia piece in half, and place on top of spinach.  Serve 2 pita pocket halves with ½ cup (about 4 oz) fruit mixture. Makes 50 servings.