Crispy Tilapia & Greek Salad

by Santiago Lopez

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High Protein

Pescatarian Diet

Nut Free

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, DriedCanola and Olive Oil BlendHabanero PeppersChipotle PowderAll Purpose FlourOreganoButtermilkRomaine LettuceRosemaryRed Wine VinegarCajun SpiceDillCherry TomatoOnion PowderGarlic PowderBlack PepperTilapiaKalamata OlivesDijon MustardEggAgave SyrupCorn StarchOreganoSugarPotatoFeta CheeseKosher SaltCornflakesMayonnaiseLime JuiceThymeGreen OnionPanko BreadcrumbsCanola OilCucumberItalian Parsley

Reviews

3.9

Based on 235 reviews

James Hancock · 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.