Pepita Crusted Tilapia with Tomatillo Cream Sauce and Cilantro Potatoes

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! 

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

serves 4

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

salt

pepper 

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 your 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.

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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

salt

pepper

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.

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Cilantro Potatoes

serves 4

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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