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Mahi Mahi Barbacoa with Black Rum Agave Glaze

Mahi Mahi Barbacoa with Black Rum Agave Glaze


  • 1/2 C Syrup Agave
  • 1/4 C Vinegar Cider 5%
  • 1 C Black Rum, any dark rum
  • 24 oz Mahi Mahi Buffet Cuts 2-4 Ounce Frozen, 8 pieces
  • 2 Tsp Seasoning Cajun
  • 1 Ea Onion Red Jumbo Carton Fresh, peeled, cut in 1/4" rings
  • 2 Tbsp Oil Olive Extra Virgin In Tin, divided
  • 16 oz Tomatillo Whole, medium diced
  • 3 Ea Lime Persian 200 Size Fresh
  • 16 oz Bean Pinto Fancy, drained and rinsed
  • 2 1/2 oz Cilantro Wash And Trim Coriander Cello Fresh, 1 bunch, stem, chop
  • 2 Ea Cucumber Select Us #1 Fresh, peel, ribboned
  • 3/4 Tsp Salt Coarse Kosher
  • 1/2 Tsp Pepper Black Ground Regular Grind 30 Mesh


  1. Preheat the chargrill to medium high heat.
  2. Drain and rinse the pinto beans.
  3. Using a peeler, first peel the cucumbers, then use to make ribbons of the cucumber meat. Discard the skins and seeds.
  4. Remove outer husk from the tomatillos and dice in to medium pieces a little larger than the size of the beans.
  5. Juice the limes and pick and chop cilantro.
  6. Mix all of the above in a bowl with salt and pepper and 1 Tbsp of olive oil. Set aside.
  7. Separate the red onion slices in to rings and toss in olive oil, salt and pepper.
  8. Cook on the chargill until have some color and are soft. You can cook in a perforated hotel pan to prevent falling in to the grill grates.
  9. Place the rum, agave syrup, and cider vinegar in a small sauce pot. Bring to a simmer and reduce until it has reached a thickened syrup like consistency.
  10. Oil and season the mahi mahi with the cajun seasoning. Place on the grill to cook. As the fish is cooking, brush with the agave glaze.
  11. To plate, place about 1 cup of the pinto bean tomatillo salad in the center of a round plate. Arrange two pieces of the glazed mahi mahi on the salad. Top the fish with the barbequed sweet onions. Finish the plate with a light drizzle of the glaze around the outside of the salad in a decorative fashion.

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