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8 oz. paprika 1 oz. onion powder 1 oz. garlic powder 1 oz. cayenne powder 2 tsp. freshly ground white pepper


2 tsp. black pepper
1 oz. basil leaves
1 oz. thyme leaves
1 oz. oregano
1 oz. kosher salt




1/2 cup chili sauce pinch salt pinch sugar 1/4 cup red wine vinegar 1/2 cup peanut oil 1 tsp. chopped garlic 1 tsp. chopped Italian parsley 1 tsp. chopped fresh basil 1 tsp. chopped fresh thyme 1 tsp. chopped fresh cilantro 1 tsp. chopped fresh dill 1/2 tsp. diced jalapeno 1/2 cup chopped beefsteak tomato 1/4 tsp. diced scotch bonnet peppers




Combine the chili sauce, salt, pepper, sugar and vinegar in a mixing bowl. Slowly drizzle in the peanut oil, using a wire wisk to emulsify. Gently fold in the remaining ingredients. Serve over your favorite salad greens.




1/2 bunch of parsley
1 bunch of fresh basil
3 Tbsp. lightly toasted pinenuts
1/4 cup parmesan cheese


juice of 1 lemon
1/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. chopped garlic



In a food processor or blender, combine the basil, pinenuts, parmesan cheese, lemon juice, salt, pepper, and chopped garlic. Puree until ingredients are coarsely chopped. Slowly drizzle in the olive oil.




Serve with tomato slices and fresh mozzarella cheese, or over your favorite salad greens, with a few toasted pinenuts on top.





4 each, 5 oz. cleaned chicken breasts
1/4 stick melted butter
8 oz. crumbled bleu cheese

4 Tbsp. blackening spices (1 oz. per breast) (see Sago Blackening Spice Mix)


Dredge the breast in clarified butter or oil on presentation side, then in the spice mix on that same side (not excessively, just enough to coat). In a red hot, dry skillet, place the breasts spice side down. Cook on that side until breasts are almost cooked through, and have achieved a nice even black color. Flip and cook on the other side for 1 minute. Top each breast on the blackened side with 2 oz. of bleu cheese. Remove from heat and serve inside a roll.




4, 5 oz. dolphin fillets flour to dredge 1 avocado (split into 4 and each sliced into a fan)


4 Tbsp. toasted, sliced almonds 4 slices of Swiss cheese 4 toasted rolls




Dredge each fish fillet in flour and top with a pinch of salt and pepper. Bake on a lightly greased pan in 400P F oven for approximately 8 minutes. Top each fillet with an avocado fan and 1 Tbsp. of toasted almonds. Cover each fillet with a slice of Swiss cheese, then place back in the oven for 1 minute to melt the cheese. Place each fillet on a roll to form a sandwich.




2 10 oz. fresh lobster tails 3 Tbsp. whole sweet butter, at room temperature 1 Tbsp. chopped fresh garlic 2 ribs of celery, 1/2 inch diced 1/4 cup red pepper, 1/2 inch diced 1/4 cup yellow pepper, 1/2 inch diced




2 papayas, skin and seeds removed
4 lemon wedges
4 sprigs of fresh dill




Remove the lobster meat from the shells and top with the softened butter and chopped garlic. On a roasting pan, cook in a 400 F oven for 8?10 minutes. Cool to room temperature and chop tails into 3/4 inch pieces. Add the remaining


1/4 cup green pepper, 1/2 inch diced
1/2 cup sour cream
2 Tbsp. chopped fresh dill
1 Tbsp. lime juice
1/4 tsp. salt
1/4 tsp. ground white pepper


ingredients and toss together. Chill for 1 hour. Serve a 4 oz. portion of lobster salad atop of 1/2 of a fanned papaya. Garnish each plate with a lemon wedge and dill sprig.




1 lb. frozen conch steak, thinly sliced
3 Tbsp. red bell pepper, 1/4 inch diced
3 Tbsp. green bell pepper, 1/4 inch diced
3 Tbsp. yellow bell pepper, 1/4 inch diced
4 Tbsp. red onion, 1/4 inch diced
I scallion, 1/4 inch diced
1/4 bunch fresh cilantro




Combine all of the above ingredients in a mixing bowl and let marinate for a minimum of 3 hours. Divide onto 4 plates and


1 cup lime juice 1/2 cup red wine vinegar 1/8 tsp. scotch bonnet pepper 2 dashes Tabasco sauce 1/2 tsp. salt 1 tsp. ground white pepper 3 Tbsp. olive oil


garnish with lime wedges and a sprig of cilantro.


*note: the conch steak is much easier to slice when it is frozen.




16 oz. fresh tuna loin, cooked to medium 3 Tbsp. fresh dill, chopped 1/4 cup mayonnaise 1/4 cup cornichons, chopped 1/4 cup Vidalia onion, chopped




Grill or bake the fresh tuna loin until cooked to medium. Cool to room temperature. Coarsely chop the tuna into chunks. Place in a mixing bowl with the


2 ribs of celery, chopped 1/4 cup capers juice of 1 lemon 1/4 tsp. salt 1/4 tsp. ground white pepper


remaining ingredients and toss together. Serve inside your favorite sandwich bread or with tomato slices.

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Thomas K. Mack

Updated 9/20/2000