Tortilla Crusted Swai Filets

Swai is a mild farmed river catfish from southeast Asia. It has wonderful neutral flavor,  is low fat and is good for baking, sauteing or frying but is not firm enough to poach. This is a super easy recipe and is gluten-free as long as the chips you use are as well. If you want some bold colors, use tri-color tortilla chips.

PRINT Tortilla Crusted Swai Filets from MS Word


Tortilla Crusted Swai Filets

Yield: 4 servings

1 lb. Swai filets portioned to 4 oz. servings
4-5 oz. tortilla chips
2 teaspoons Mrs. Dash™ original seasoning
Chili flakes to taste
Olive oil pan spray


Place chips in a reseal able bag. Seal making sure most of the air is out of the bag and use a rolling pin to crush the chips. Add Mrs. Dash and chili flakes to breading. Spray a cookie sheet and the filets with olive oil pan spray. Coat fish on both sides by pressing the tortilla breading into the fish. Bake till the thickest part of a filet reaches 145 degrees.

Serving suggestion: Serve with sautéed zucchini and red peppers as pictured


©2015 Aron Bradley


Roast Chicken Provençal

The rustic and flavorful taste of Provence comes through with this easy chicken recipe. An aioli, like the one we create here really helps keep the chicken moist and imbues flavor as well. This one features fresh herbs and coconut oil which has a pro-biotic effect on overgrowth of candida albicans in the G.I. tract. It also has a wonderful flavor when infused with fresh herbs. Gluten-free, diabetic friendly.

PRINT Roast Chicken Provençal from MS Word



Roast Chicken Provençal

Yield: 4 servings

1 whole fresh natural chicken
2 lbs. red potatoes
1 white onion cut into 2 inch pieces as pictured
1 pkg. fresh poultry herb blend (rosemary, sage and thyme)
½ cup coconut oil
1 egg yolk
6 cloves of garlic
Juice from 1 lemon
2 teaspoons salt
Fresh cracked pepper

Salt and pepper the chicken inside and out and place in a roasting pan. Remove herbs from their stems and add to coconut oil. Heat herbs, salt, pepper, 2 cloves of chopped garlic and oil 1 minute in microwave, set aside. Cut onion and add to roasting pan with chicken, 4 garlic cloves, and potatoes as pictured. Make aioli with an immersion blender or balloon whisk by whipping the egg yolk rapidly then adding lemon juice and slowly drizzle the seasoned herb oil till emulsified. Spread all over the chicken and roast in a 375 degree pre-heated oven till the thickest part of the bird reaches 165◦. Serve.

©2015 Aron David Bradley

Oyster Mushroom Risotto with Pesto

My first recipe for 2015 is a yummy risotto. Many cooks are intimidated by risotto because it is tricky to prepare, It does require patience, which my wife and I will agree is in very short supply in my case. But it is a dish that is well worth the effort. The only tricky part is under-cooking or overcooking it. Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley northern Italy, where it is grown. Arborio rice is a high-starch, short-grained rice used for making risotto. Cooking arborio rice releases its starch, giving risotto its creamy consistency. This recipe is gluten-free, meatless and delicious!

PRINT: Oyster Mushroom Risotto from MS Word


Rice fields in the province of Vercelli, eastern Piedmont.

Rice fields in the province of Vercelli, eastern Piedmont.


Oyster Mushroom Risotto with Pesto

Yield: 6 servings

1 lb. oyster mushrooms chopped
12 oz. Arborio rice
4 cups organic vegetable stock
1 cup white wine
1 cup pesto
1 cup half and half (cream and milk)
½ yellow onion chopped
1 cup shredded Parmesan cheese
2 teaspoons salt
2 tablespoons E.V. olive oil or butter
Fresh cracked pepper to taste

In a heavy bottomed saucepan, sauté onions mushrooms and rice in olive oil or butter. Add white wine and 1 cup of stock. Reduce to a simmer and cover. Stir frequently with a rubber spatula to scrape the bottom. As stock reduces add more stock a cup at a time. When rice is cooked but still somewhat firm textured (al dente) add pesto, Parmesan and half & half. Adjust salt and pepper to taste. Cook till rice can pour onto plate but has absorbed most of the liquid and is creamy (like grits). Serving suggestion: Serve with Caprese salad with balsamic vinegar plated as pictured.

©2015 Aron Bradley