Recipe: Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots

Today I did a Facebook LIVE from the Clean Eating Magazine Facebook page and made my Sustainable Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots. In case you missed the LIVE, you can still watch me cook (or cook alongside me) the tacos here:


And for those of you who want the recipe, I’ve included it for your dining pleasure!


Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots
Yield: 8 tacos

Pickled Shallots
6 tablespoons water
2 tablespoons granulated sugar
¼ teaspoon kosher salt
¼ pound shallots, peeled and cut into 1/8-inch slices
½ cup + 2 tablespoons distilled white vinegar

Place shallots in a medium bowl.

Heat water, sugar and salt together in a small saucepan until sugar and salt are dissolved. Pour over shallots and add vinegar. Stir together.

Let sit until taco time!

Chipotle Crema:
¼ cup organic sour cream
1½ teaspoons adobo sauce
1/8 teaspoon kosher salt

Mix to combine ingredients together in a small bowl.

2 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 pound skinless catfish fillets (approximately 6 filets)
2 tablespoons unsalted butter, divided.

In a small bowl, mix to combine the cumin, coriander, salt and pepper.

Pat catfish fillets dry with a paper towel. Season the fish on both sides evenly with the spice mix.

Place 1 tablespoon of butter in a large sauté pan over medium-high heat. Heat until the butter bubbles up, turns brown and perhaps even smokes, approximately 2 minutes. Swirl the pan so the butter coats the bottom of the pan.

Gently add three of the catfish fillets to the pan. Cook for 2 minutes. Flip and cook for an additional 2 minutes.

Remove fillets from pan and transfer to a paper towel lined sheet tray or plate. Wipe the pan clean with a paper towel and repeat the process with the remaining fish. Flake the fish into bite-sized pieces.

Assembling the Taco:
8 corn tortillas, warmed through
2 avocados, pitted and sliced
½ cup shredded purple cabbage
1 cup fresh cilantro leaves
2 limes, quartered

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some catfish, cabbage, pickled shallot and cilantro. Finish with a squeeze of fresh lime. Eat. Repeat.

Sustainable Seafood Tacos for National Taco Day!

Mark your calendars and join me in celebrating ocean-friendly seafood during October – National Seafood Month – by enjoying a sustainable seafood taco on NATIONAL TACO DAY, this SATURDAY, October 4! (What a great day!) Chefs across the country are joining together to give this year’s celebration a sustainable twist and so can you. 

Choose a seafood from Seafood Watch’s best choice list to make your own sustainable seafood tacos at home OR you can use my recipe for Spiced Mahi Mahi tacos with Salsa Fresca and Chipotle Crema. Either way, be sure to share your dish on social media using the hashtags: #MakeItSustainable #taco 

Screen shot 2014-09-29 at 6.15.51 PM

Wild Dungeness Crab Stew

It’s a one pot wonder, it’s delicious, healthy, sustainable and it’ll serve a family, dinner party or just yourself – for many meals. What more could you ask for?

Wild Dungeness Crab Stew

Wild Dungeness Crab Stew

Yield: 6 to 8 servings

4 tablespoons extra-virgin olive oil

2 medium yellow onions, peeled and diced small

1 fennel bulb, cored and diced medium

4 celery stalks, cut into thirds lengthwise and diced small

6 carrots, peeled and chopped roughly

¼ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

6 garlic cloves, peeled and minced

2 teaspoons Old Bay Seasoning

3 cups corn kernels

2 ½ cups lima beans

2 (14-ounce) cans diced tomatoes, preferably fire-roasted

1 pound Yukon Gold potatoes, spots or greening removed and diced medium

4 cups vegetable stock

5 sprigs thyme, tied together with the bay leaves (use butcher’s twine)

2 bay leaves, tied together with the thyme sprigs (use butcher’s twine)

1 tablespoon Worcestershire sauce

1 pound Dungeness crab meat

Fresh flat-leaf Italian parsley, for garnish

In a 5.5 quart pot, set over medium heat, add the olive oil and the onions. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft, translucent, and lightly caramelized.

Add the fennel and celery. Cook, stirring occasionally, for 6 to 8 minutes, until the celery and fennel begin to soften.

Add the carrots, salt and pepper and cook, stirring occasionally for 6 to 8 minutes until the carrots begin to soften.

Add the garlic and the Old Bay seasoning and cook until fragrant, approximately 1 minute.

Add the corn, lima beans, tomatoes, potatoes, stock, and herb bundle. Simmer for 25 to 30 minutes, stirring occasionally, until the potatoes are just cooked through.

Turn off the heat. Add the Worcestershire sauce and stir to combine.

Add the crab, gently stir to combine and adjust the seasoning with additional salt and pepper.

Remove and discard herb bundle and serve stew in bowls garnished with some hand torn parsley.

Salmon Burgers with Homemade Tartar Sauce

Wild Alaskan salmon is in season! So, next time you purchase some salmon at your local grocery store or fish market, how about making my salmon burgers? They are easy to make and have a nice crispy outside on account of the panko. Mmmmmm.  Plus, the homemade tartar sauce is a delicious treat in and of itself! Sea for yourself! (Bonus: it’s a sustainable seafood dish!)


Salmon Burger Panko

Salmon burger in panko before cooking

Salmon Burger with Homemade Tartar Sauce



Salmon Burger with Homemade Tartar Sauce

Yield: 4 burgers


For the burger:

1 pound wild salmon filet, skin, bloodline and pinbones discarded, chopped finely

1 teaspoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

2 tablespoons finely chopped fresh flat-leaf Italian parsley

2 teaspoons finely chopped fresh thyme

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoons mayonnaise

1 ¼ cup panko bread crumbs, divided

1/3 cup extra-virgin olive oil


Place the salmon, mustard, lemon juice, herbs, salt, pepper, mayonnaise and ¼ cup panko in a large bowl. Using a rubber spatula, fold until well combined.

Place 1 cup panko on a plate.

Form 4 equal sized patties, approximately 3-inches in diameter and 1-inch thick, and press bottom of patties into the panko to coat. Do the same to the opposite side, pressing each patty into the panko.

Place burgers on a parchment-lined tray or plate.

Place a large nonstick sauté pan over medium high heat and add the 1/3 cup olive oil. Let sit over medium-high heat for 1 minute, until the oil shimmers (hot!). Add the burgers and let cook on each side for 1 minute and 30 seconds. Transfer to a paper towel lined plate.

Tartar Sauce:

¼ cup mayonnaise

2 tablespoons cornichon, diced small

½ teaspoon freshly squeezed lemon juice

2 teaspoons white wine vinegar

½ teaspoon capers, rinsed and chopped roughly

2 teaspoons finely chopped fresh dill

kosher salt, to taste

freshly ground pepper, to taste


Add all ingredients to a small bowl and mix to combine. Season to taste with salt and pepper.


Burger Assembly:

Tartar sauce

Romaine or Butter Lettuce leaves

Toasted hamburger, optional

Place tartar sauce on bottom and top of hamburger buns and top with burger and lettuce. Alternately, you can eat your salmon burger in between lettuce leaves or on top of a bed of lettuce with tartar sauce drizzled overtop.

Cooking for Solutions Success

Super-sous and I are wrapping up a wonderful weekend at the Monterey Bay Aquarium for the Cooking for Solutions event.

Today, I had my final speaking/cooking demo followed by a book signing.

What a backdrop!

Not only that, but we were able to attend our friend, (the master chocolatier at TCHO Chocolate), Brad’s informative and fascinating speech on the history and origin of chocolate. Thanks to Brad and his lovely fiance, Melissa, who helped ran the session. (P.S. Like mochas? Try making a Latte with TCHO chocolate – it will knock your socks off – and you can thank Brad for that.)

To top it off, we had a behind the scenes tour of the Aquarium and even got to feed some of the fish!

Many, many thanks to the Monterey Bay Aquarium Team for all that they do to educate, inform, and bring people from all around the world together to promote the health and sustainability of our oceans. You are all such an inspiration!

TODAY has been a great day!

What a day! Woke up at 6:00am sharp for an important meeting with Latte, got to the Today Show studios at 7:30, was whisked off to makeup for a quick head powdering and then I found myself in the magical and beautiful Today Show studio kitchen.

Two quick 10 second teasers later (live promo spots for my segment) and there I was with Al Roker, face to face, cooking it up (preparing my halibut and cherry clafoutis recipes from my cookbook) for a 4 minute segment. I was even able to share about my new TV show, Good Food America.

In case you missed my segment, check out this link. Al, you rock.

Super-sous took lots of behind the scenes photos and thanks to my sweet friends, I got some snapshots from the TV. Enjoy and thanks for your support everyone!!!

Flying back to San Francisco in a few hours to continue shooting with the Good Food America Production Crew. So long New York. You’ve been great.

This slideshow requires JavaScript.