Welcome to our St. Patrick’s celebration!! Last year I was graciously invited to participate in a St. Paddy’s Food Parade hosted by The Daily Spud. A new year! A new tasty parade!
Join in on the celebration by visiting The Daily Spud on March 17th for the parade of wonderful St. Paddy’s dishes sure to get you in the spirit!
Last year I featured salmon along side creamy potatoes. This year I challenged myself to do the same with a different approach. Pepitas, Tomatillos, Cilantro and Serrano an explosion of bright green flavors sure to rev up your day! Enjoy! Sweet Life
Pepitas ~ pumpkin seeds, roasted are a typical snack in Mexico. Can be found unsalted or salted and are generally used to make mole sauce Pipian. I love to use them in granola, over oatmeal or as in this case breading.
Pepita Crusted Tilapia
by Vianney Rodriguez
By Sweet Life
- 4 tilapia fillets (6oz)
- 1/2 cup pepitas (roasted pumpkin seeds)
- 1/2 cup panko
- 1/4 tsp oregano
- 1/4 tsp cumin
- 2 eggs lightly beaten
- baking spray
- Preheat you oven to 375 degrees.
- Place pepitas and panko in a food processor and pulse until pepitas are coarsely ground.
- Place pepita breading mix into shallow dish and mix in cumin, oregano. Season to taste with salt and pepper. (I leave the salt and pepper to your judgement, as you can purchase roasted salted pepitas and avoid salt all together).
- Spray you baking sheet and set aside.
- Place you eggs in a shallow dish alongside pepita breading mix.
- Dip your fillets in egg and dredge in the pepita breading, place on baking sheet.
- Spray tops of fillets and cook in oven for 8-12 minutes.
Pepitas are coarsely grounded with panko to provide a crunchy full flavored breading for tilapia. Tomatillos are blended with crema, serrano and cilantro for a bright green sauce to drizzle over your fillet. Potatoes are crusted then bathed in a brothy green mix of cilantro and serrano to serve with you tasty fish!
Tomatillo Cream Sauce
makes 2 cups
By Vianney Rodriguez
By Sweet Life
- 6 tomatillos, husked and rinsed
- 1/2 serrano split, seeds removed and diced
- 1/2 onion diced
- 1/2 cup crema mexicana or heavy whipping cream
- 1/4 cup cilantro
- Place tomatillos in a saucepan and cover with water.
- Bring the pan to boil, reduce heat and cook for about 8 minutes.
- Drain the tomatillos, place in blender add serrano, onion, crema or whipping cream and cilantro. Blend until smooth. Add a bit of water if the blender has trouble moving. (water does nothing to the flavor.)
- Season to taste with salt and pepper.
- Serve over tilapia and garnish with pepitas.
Last year’s dish click here for the recipe.
By Vianney Rodriguez
By Sweet Life
- 4 medium potatoes, peeled and diced
- 1/2 serrano (left over from tomatillo sauce) seeds removed and thinly sliced
- 1/2 cup cilantro
- 1/4 cup stock, your choice vegetable or chicken
- 2 tbsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp pepper
- Place diced potatoes in a saucepan and cover with water.
- Bring to a boil, reduce heat and cook until fork tender, about 10 minutes.
- In a blender add serrano, cilantro, stock. Blend until smooth.
- In a large skillet over medium high heat add oil.
- Drain potatoes well and add to skillet.
- Allow the potatoes to crisp on each side, this can take 5- 8 minutes.
- Add blended cilantro mix, salt and pepper.
- Cook until almost all the liquid is evaporated into potatoes.
- Serve with Tilapia
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Justice Jonesie says
I’ll be making the potatoes tonight!! Looks delicious and simple to make– thanks!
Lori Lynn says
Oh, this is brilliant. Love your shamrock.
A Canadian Foodie says
YUM YUM YUM! I love the idea of this recipe. I cannot wait to try it. Do you have a great earthy deeply delicious and complex mole sauce? I have not seen you post it. Have you? I would LOVE to have a really great one to try to make.
& I love the clover!
Oooh, you always have such inspiring recipes! You make me want more green in my life. & I’m always looking for new ways to try fish, yummay!
Bonnie…I can actually picture you and your girls creatively putting that tree together…or did you come up with it all by yourself? Too adorable…great image to have kept during the green event ;o)
The last capture of your dish says it all…verrrry appetizing indeed.
Ciao for now,
Your clover replica is adorable, how creative of you:) The dish also looks mouthwatering. Will be bookmarking this, thanks.
The tomatillo sauce sounds fantastic! Love the sparkling citrus punch above as well. Wish I could have both the fish and punch tonight.
Awesome feast!!! Love the use of the pepitas! And your cilantro shamrock made me smile! (Are you maybe a little bit Irish? Would love to claim that idea as my own!!!)
5 Star Foodie says
An amazing dish! I love the idea of pepita crust on the fish and just perfect with tomatillo cream sauce. Very festive with green cilantro potatoes too!
Green and festive but Texan – awesome!
I love cilantro and I could see it tasting great on some creamy potatoes. Pepitas in the breading is where you get me on this one though. Great Idea!
Cooking in Mexico says
You just inspired me to use the pepita breading mix for our locally caught Pacific fish, like huachinango or mahi-mahi. Looks like a great recipe.
Christine @ Fresh Local and Best says
What a great replication of a green clover with the cilantro leaves. I love the flavor and brittleness of pepitas, and I can imagine that it adds a great texture to the fish fillets. Also, how perfect is it that the potatoes are colored green by the cilantro!
Magnificent! I love that cilantro and seed shamrock. Gorgeous flavors.
Lorraine @ Not Quite Nigella says
the pepita crust sounds like a lovely alternative to pesto and a nutty crust! 😀
Magic of Spice says
That looks so fantastic and I am loving the sauce!
The salmon dish looks pretty tasty too 🙂
Man…I want to go to Mexico. I know so little about Mexican cuisine—but I’m learning little tidbits here and there from your blog ;] Pepitas eh…I like the sound of those cilantro potatoes–what a nice pile of green stuff.
My Carolina Kitchen says
What a great close up shot of the tilapia in the last photo. Wow. We eat a lot of fish, especially tilapia. I’ll definitely give this a try. Happy belated St. Patty’s day.
Devaki @ weavethousandflavors says
You rock girl! The way you blend these mouth blasting flavors from your cultural heritage into everyday foods is wonderful….I can’t get over the flavors here…delish! 🙂
chow! Devaki @weavethousandflavors
YUM! What a great recipe! Love the cilantro potatoes!!
Alex aka Ma What's For Dinner says
Looks both delicious and delightful! Well done! I can’t wait to try this vibrant combination of flavor.
Lots of yummy love,
Alex, aka Ma What’s For Dinner
Thanks again for participating in our last blog hop! Our latest hop focusing on spring-time recipes is live right now. This St. Pats related recipe you posted would be perfect to show off. Hope to see you there!
You can see the hop here:
That tomatillo cream sauce sounds out of this world! What a great “green” dish for St. Pat’s.
Alicia at AliGirl Cooks says
This looks amazing! I can’t wait to try your recipe.
[email protected] says
Oh Bonnie, that sounds marvelous! Anything with tomatillos makes me happy. 🙂
Another amazing suggestion. Looks so delicious!!
I tried the lavender brownies and have to tell you that they are amazing and everybody loved them. I will publish the pictures on my blog next week and I’m already inviting you to have a look. Thanks for the fantastic recipe!!
Hope you have a lovely weekend,
Carolyn Jung says
Ahh, I could never make these lovely potatoes for my friend, who hates cilantro. But that’s OK. That just means more for me then. 😉
I’ve done tilapia in a smilar manner – but that tomatillo sauce really heightens it. A must-do. Happy St. Pat’s Day!
roasted pepitas so does remind me of Mexico, snacking along the way as we ventured down dusty roads…. this is a great fish recipe, one I will truly appreciate and enjoy making
This is a fabulous plate! Love the tomatillo sauce, the pepitas in the breading and the cilantro potatoes (incidentally we have similar potatoes in lebanon with cilantro and garlic, to die-for). I also love the design you made with the cilantro and pepitas of a shamrock, too cute!
Oh boy! That looks delicious, loved the spicy tomatillos sauce.
you always have the most creative dishes love it and great snaps
LOVE the cilantro four-leaf clover. CUTE! And your recipe sounds YUM!
This is definitely not your average meat and potatoes meal! I love how you took the concept and ran with it, though, infusing it with your favorite flavors. They happen to be some of my favorite as well! Delicious.
You are so creative!! This looks delicious and fun. I’d love to try cilantro potatoes! 🙂
You cilantro and nuts picture is so creative. And the food made me hungry. Might have to sneak early from work.
Kitchen Butterfly says
That cilantro tree is the BEST thing I’ve ever seen constructed from food. Have you thought of stock photography. Gorgeous my Texan chic…….