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

Ingredients:

• 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

Instructions:

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!

Cheers!

Panko Breaded Chicken with a ZESTY Mushroom and White Wine Caper Sauce

It’s Zesty 🙂

Prep: 15 min

Cook: 20-30 min depends on thickness of chicken breasts

Serves: 2

Ingredients:

• 1 Cup japanese panko bread crumbs
• 1 /2 TBS paprika
• 1 TBS dried parsley
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly ground peppercorns (I use a blend of white, black, red, and pink ground in a mortar and pestle).
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 2 chicken breasts, I used regular not thin ones, trim fat.
• 1 beaten egg
• 1/2 C flour
• 10 mushrooms, washed and sliced
• 3 lemons juiced
• 2 cloves of garlic, minced
• 3/4 cup of chardonnay
• 3 TBS butter, real
• 1 TBS flour
• 2 TBS capers
• 2TBS olive oil

Instructions:

1. Combine first 7 ingredients into a medium bowl and mix well.
2. Trim chicken of fat.
3. Arrange the next ingredients as follows: 1/2 C flour on a plate, beaten egg in a shallow bowl (that will fit one breast), Bowl of panko mix.  Salt and pepper breasts lightly and then dredge each breast in the order above so: Flour, egg, panko (making sure you cover each breast completely in each stage.
4. Put breasts in fridge for 10 min to set breading and preheat oven to 375 degrees.
5. While breasts are setting cut up garlic, mushrooms and measure out the rest of your ingredients.
6. Heat large non-stick skillet on med high with 2 tbs of olive oil for about 3-4 min or until hot.
7. Cook breast 3 min on each side, time this and do not flip or touch before 3 min so that you don’t loose your breading!  They should be nice and golden brown after 3 min on each side 🙂 place in a baking dish and cook for about 12-15 min or until done.
8. While chicken is baking, take the skillet you used for the chicken and add your garlic and real butter on medium, cook for 1 min, then add mushrooms and cook for 1 min, then add lemon juice and wine and bring to a simmer for about 3-4 min, add capers, then that TBS of flour to thicken up a bit more.  Finally add some paprika, salt, and pepper to taste.

Serve with your choice of sides, I went with mac &  cheese and collard greens 🙂

It’s a VERY ZESTY sauce and goes wonderfully with the panko chicken!