Crispy Tilapia & Greek Salad
Chef Santiago's modern take on fish and chips is so full of flavor and texture, it's practically irresistible. A crispy battered tilapia fillet is paired with spice-coated roasted potatoes and a creamy, lightly spicy habanero-herb aioli to dip. For some acidity and brightness, Chef serves up a side of his classic Greek salad with feta, kalamata olives, cucumber, and tomatoes. This dish is not to be missed!
Nutritional facts
Protein
51g
Carbs
69g
Calories
860
Fat
45g
Ingredients
Spice, Parsley, Dried, Canola and Olive Oil Blend, Habanero Peppers, Chipotle Powder, All Purpose Flour, Oregano, Buttermilk, Romaine Lettuce, Rosemary, Red Wine Vinegar, Cajun Spice, Dill, Cherry Tomato, Onion Powder, Garlic Powder, Black Pepper, Tilapia, Kalamata Olives, Dijon Mustard, Egg, Agave Syrup, Corn Starch, Oregano, Sugar, Potato, Feta Cheese, Kosher Salt, Cornflakes, Mayonnaise, Lime Juice, Thyme, Green Onion, Panko Breadcrumbs, Canola Oil, Cucumber, Italian Parsley
Reviews
3.9
Based on 235 reviews
James · 11/04/24
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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