Tag Archives: Hatch Chilies

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

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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!