This recipe comes from Chef Natalie Janicka of the Bear Tooth Grill in Anchorage, Alaska. Inspired by the vegetable dish of Mexico, calabacitas, this Alaskan take on the dish uses zucchini, corn and fresh tomato salsa.
- 1 pound (or 2 fillets) dusky rockfish
- 4 tablespoons olive oil
- 1/4 cup flour
- 2 eggs, whisked
- 1 cup tortilla chips, crushed
- 1 zucchini, cut into half moons
- 4 ounces fresh tomato salsa
- 1/4 cup corn
- 1/4 cup green chiles, diced
- 2 tablespoons cilantro, chopped
- 2 tablespoons sour cream
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup of your favorite guacamole
Preheat oven to 400 °F. Dredge fish in flour, egg wash, and then toss in crushed tortilla chips.
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Add 2 tablespoons olive oil to pan and heat to medium high. Place fish in pan. and sauté for 1-1 1⁄2 minutes (or until golden brown) on both sides.
Once golden brown, place on baking sheet and into the oven for 5-7 minutes.
While the fish is in oven, heat second sauce pan on medium with remaining oil. Add zucchini and sauté until soft, then add your corn, chiles, salsa, and cilantro. Mix together sour cream and cheese.
Plate fish with calabacitas on side. Top with sour cream and cheese mixture. Add a dollop of guacamole to the top of the fish if you want even more flavor!
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Chef Natalie Janicka
Natalie Janicka is chef of the Bear Tooth Grill in Anchorage, Alaska.