Tag Archives: Fish

Hatch and Serrano Chili Panko Encrusted Tilapia with Smashed Potatoes and a Pistachio and Citrus Salad


This is a great way to use the hatch chilies that you might be seeing all over town right now!  I chose tilapia for this dish but you could use catfish or cod.

Prep Time: 20 min

Cook Time: 30 min

Serves: 2


  • 2 Fish filets, your choice on how big (a little under 1/2 a pound each will do).
  • 1/2 Hatch chili, minced finely
  • 1 Serrano, (1/2 sliced very thin, 1/2 minced finely).
  • 1 Egg
  • 1 C. Panko bread crumb
  • Salt, pepper, and fine herb blend 1/2 tsp of each
  • 2 Potatoes, scrubbed, cut up to boil (leave skin on, that’s where all the nutrients are).
  • 1/4 C. Parmigiano-Reggiano
  • 1/2 C. Light sour cream
  • 3 TBS Butter
  • 1 tsp. Black truffle salt
  • 2 TBS Shallot, minced (for whole recipe you will need one medium sized shallot, half for potatoes and half for dressing).
  • 2 Green onions, sliced
  • 1 Clove of garlic, minced
  • 2-3 Cups of fresh baby spinach
  • 1 Grapefruit, cut this way
  • 2 TBS Pistachios, shelled (Fresh)
  • 1/2 Orange, zest it
  • 1/2 Orange, juiced
  • 1/8 C. Red wine vinegar
  • 2 TBS Olive oil
  • 1 TBS Agave nectar
  • 1 tsp Fine herb blend
  • 1 TBS Shallots, minced
  • 3-4 TBS Olive oil or you can use Pam to cut calories


  1. Bring salted water to a boil in a medium pot, add cut up potatoes and cook until tender/done. While potatoes are cooking…
  2. Prepare fish, wash, gather two bowls and a plate. Crack egg in first bowl, whisk. Add panko, hatch and serrano peppers, and salt, pepper, and fine herb blend 1/2 tsp of each to crumbs and mix with hand.  Take fish filets and dip into egg mixture then into panko and coat whole filet throughly on both sides. Repeat. Place breaded fish on plate and place in fridge.
  3. Drain potatoes and place back in pot, add sour cream, cheese, butter, garlic, 1/2 of the shallots, truffle salt, and green onion and mash roughly. Cover to keep warm.
  4. Heat large skillet on medium high with olive oil or pam, add filets, and cook for 4 min without turning!!! After 4 min turn and cook for an additional 4 min without turning, after you have browned both sides cook until done (about 2 min on each side more).
  5. While fish is cooking make up your salad and dressing add spinach to bowl, add grapefruit and nuts.  For the dressing, get a plastic container with a tight sealing lid and add:
    • 1/2 Orange, zest it
    • 1/2 Orange, juiced
    • 1/8 C. Red wine vinegar
    • 2 TBS Olive oil
    • 1 TBS Agave nectar
    • 1 tsp Fine herb blend
    • 1 TBS Shallots, minced
And shake to mix well.  Dress salad and check on fish.  Once fish is done plate up your meal, garnishing with a few serranos that you sliced thinly earlier.  Enjoy!

Pan Seared Mahi Mahi with Mango Salsa


You’re going to love this quick and healthy meal!  Great for a weeknight or weekend!

Prep Time: 10 min

Cook Time: 8-10 min

Serves: 4


  • 4  4-6 oz Mahi Mahi filets (Wild)
  • 1 Mango, diced
  • 1/2 Red onion, diced finely
  • 1 Handful of cilantro, chopped finely
  • 1/2 Poblano pepper, diced finely
  • 1 tsp Vinegar
  • 1 Lime, juiced
  • 1/2 Lemon juiced (save other 1/2 for fish).
  • Pinch of red pepper
  • Pinch of sea salt
  • Pinch of sugar
  • Pinch of pepper
  • 1 TBS Olive oil
  1. Combine all ingredients except the fish and olive oil and mix well.
  2. Heat large skillet on medium high with olive oil, squeeze remaining half of lemon juice on filets and salt and pepper and place meat side down skin side up and cook for 4 min or so.  Flip and cook for 3-4 more minutes or until done.  Fish should have a nice sear on top.
  3. Spoon salsa evenly on all filets.
  4. Serve with your choice of veggies/sides.  I chose mashed sweet potatoes and a field green and watercress salad with baby bellas, blackberries, and cashews.  For the salad I made a simple dressing of red wine vinegar, a dash of oil, mustard, salt, pepper, and a pinch of sugar.

Mahimahi on FoodistaMahimahi

Baked Rockfish with Truffled New Potatoes and Dandelion Greens


There’s so much to love about this meal!  The flavors are wonderful!

Prep: 15 min

Cook: 30-40 min

Serves: 2-3


  • 1lb of wild rockfish, fresh or frozen and thawed
  • 4-6 new potatoes, cubed
  • 1 lrg bunch of dandelion greens
  • 4 sliced of reduced sodium uncured bacon, cooked and chopped
  • 3 garlic cloves, minced
  • 1-2 lrg lemon(s), juiced
  • 1 sml lemon, sliced for garnish
  • 1/2 C panko bread crumbs
  • 1/4 C flour
  • 1 Egg beaten
  • 1/2 parmesan cheese, grated
  • 1/4 tsp smoked sea salt
  • 1/2 tsp rosemary
  • 1/4 tsp fleur de sal
  • 1 tsp fresh ground pepper
  • White truffle oil
  • 2 TBS butter, melted
  • 1/2 TBS butter for dandelion greens


  • Preheat oven to 475 degrees
  • Place potatoes in glass pan and sprinkle with salt, pepper, rosemary, garlic, and drizzle a bit of white truffle oil and toss- place in oven.  Cook for 30-35 min Once plated drizzle a bit of white truffle oil on top.
  • In 3 medium bowls or plates place flour, egg and panko and parmesan mixture in each bowl.
  • Wash fish, season lightly with smoked salt and pepper, dredge in flour, dip in egg, then coat fish in panko
  • Drizzle melted butter evenly on top of fish filets and place in oven when potatoes are halfway (take potatoes out and toss when you put fish in then return to oven).  Fish cooking time depends on how think the filet is, cook until flaky.
  • Last 10 min cook dandelion greens in butter, lemon, and salt and pepper on medium high for 7-9 min.  Add already cooked bacon at the end and toss.  If you want to get fancy add a parmesan chip on top of the greens.  (Place a small handful of parmesan cheese on a plate (level it) and microwave for 30-40 sec, until slightly golden, let cook and scrape of with a spatula).
  • Sprinkle  fish with a small pinch of smoked salt and garnish with lemon wedge.
  • Truffle Mushroom